One of my favorite meals growing up was Dutch Babies, otherwise known as Puffy Pancakes and now we can eat them grain-free! I hope you enjoy them!!
Grain-Free Dutch Babies
Serves: 3-4 people
ORIGINAL VERSION
Ingredients:
1/3 cup butter or coconut oil
8 eggs
1 cup coconut or almond milk
1/3 cup arrowroot or tapioca flour
1/4 cup sifted coconut flour
1/2 tsp. salt
Directions:
- Preheat oven to 425 degrees. Melt 1/3 cup butter in a 9×13 pan in the oven. (I do this while the oven is preheating. Make sure to watch it though so the butter doesn’t burn!)
- Put eggs in blender and blend on high for 15 seconds. (I love using my Blendtec!!)
- Add the rest of the ingredients and blend for 30 seconds.
- Pour batter into hot pan containing melted butter.
- Bake at 425 for 20-24 minutes. Cut into pieces and serve with maple syrup and fresh fruit.
VERSION TWO (this is a thick version and is more “eggy” but it’s an alternative to starches and coconut flour! More adaptations may follow as I continue to tweak the recipe…)
Ingredients:
1/3 cup butter or coconut oil
10 eggs
1 1/2 cups almond flour
1/3 cup ground golden flax seed
2 cups coconut or almond milk
1/2 tsp. salt
Directions:
*follow above directions but bake for 25-30 minutes instead!
Shared at Allergy-free Wednesdays!
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Tammi
Aug 21, 2020 -
I found using canned coconut milk made them less eggy and more fluffy. I have always used coconut milk, so I didn’t notice the difference until I made them with almond milk. I say “them” because I put the batter in a muffin tin to make individual “puffy pancakes.”
Carrie
May 5, 2019 -
I thought it was time I posted a Thank You for this wonderful recipe. I found this recipe 5 years ago and it is now our go-to recipe for brunch. I make this nearly every Sunday. A few notes on what we like:
I use coconut oil instead of butter. I like to sprinkle salt on the melted oil so it will have a similar salt flavor to salted butter.
I use arrow root instead of tapioca flour.
I use full-fat canned coconut instead of almond milk. It takes a little over half a can, so the following week I top of the remaining can with almond milk.
After pouring batter in the pan, I often add fresh blueberries. I dot them all over the bottom of the pan, about 2 inches apart. The result is more moist than the traditional pancake. Tastes great with real maple syrup. I’m looking forward to trying fresh peaches in the fall when we have ripe peaches from our tree.
Tammi
May 5, 2018 -
I have been making these in a muffin tin. I melt the butter or coconut oil in a ramekin while the oven is preheating. I add the butter or oil in step 3 and pour into muffin tin lined with parchment liners.
Lori Garvey
May 13, 2017 -
has anyone used canned coconut milk for this recipe???? would love to have the tomorrow for Mother’s Day! and that’s all I have on hand….
if so, refrigerate it so it hardens on top (the fat) or leave out on counter…….(room temp)
thanks!!
Jennifer Maltby
May 13, 2017 -
Hi – I believe canned would work but I’d maybe water it down a bit. I’ve never tried it though.
LAURA LEWIS
Dec 16, 2017 -
I always use canned full fat coconut milk..works wonderful
Tammi
May 5, 2018 -
I know your comment is from a year ago. I have been making these for a while with full-fat canned coconut milk, and it works perfectly. I hope this helps.
Lori E Garvey
May 5, 2019 -
Thank you ! Refrigerate the canned coconut milk first??
Tammi
May 6, 2019 -
The coconut milk does not need to be refrigerated or watered down.
Chelsea
Mar 27, 2017 -
Ok, so I know this is a long time after you’ve posted this, but I’m still hoping you see it. My question is, for the coconut milk, is this the canned or refrigerated kind?
Jennifer @ The Unrefined Kitchen
Mar 28, 2017 -
Currently I use almond milk for this recipe – if using coconut milk, I’d suggest the refrigerated kind. Hope I got this answered in time for you!
Tammi
Aug 21, 2020 -
I’ve made these with both almond milk and canned coconut milk, and by far, they are better with canned coconut milk. They were puffier and less “eggy.”
SmartlookGuide
Mar 20, 2016 -
Will try this puffy pancake very this weekend my kids love pancake. By the way the blog header is awesome.
Rebekah Masse
Oct 12, 2015 -
These are amazing! I make them with thinly sliced apples in the bottom. So delicious! Thank you for this amazing recipe! <3
Lori Garvey
May 13, 2017 -
did you use canned coconut milk???? that is all I have.
Angela
Feb 28, 2015 -
These puffed up like the picture, but did I do something wrong? These taste very eggy….not like a pancake or french toast at all. I put blueberries and honey on mine and it was weird having the sweet with the egg. Like putting syrup on a frittata. What did I do wrong?
Jeremy
Mar 31, 2015 -
Dutch baby’s have an eggy flavor/consistency…. Very different from what we consider a traditional pancake.
Sarah
Apr 16, 2015 -
Try adding some vanilla and cinnamon to the batter. It helps it taste more “sweet”.
Allie
Jan 17, 2015 -
Thanks so much for this recipe!! I just popped one in the oven now, for breakfast. 🙂
I will attest to the following, since this is my fourth time making this recipe:
1. Coconut oil works fine in place of butter, as does Palm shortening.
2. Tapioca starch works well in place of arrowroot powder, with an even exchange.
3. I make this in my biggest cast-iron pan for my family of six, and it turns out beautifully!
Allie
Jan 17, 2015 -
I forgot to share that we like topping this with pumpkin butter, applesauce, or honey and cinnamon. Yummy!!
Amanda Templeman
Nov 12, 2014 -
I just made these, and for grain free there pretty darn good. There not at chewy as regular german pancakes but the fluffiness wasn’t bad.
Angela
Sep 27, 2014 -
I made these for breakfast today and they are absolutely amazing! Thanks for the great recipe. 🙂
Savannah
Jul 22, 2014 -
I made these this morning and although they were good it was quite eggy and more solid than fluffy like your photo. I ate them with fresh squeezed lemon juice and strawberries which Was good..but I am wondering how if it’s Supposed to be so eggy, and how do I get it more fluffy? The edges fluffed up nicely but it was otherwise not how I remember them!
Marie
Nov 16, 2016 -
Don’t let pan get hot before baking. The batter that cooks in the oven will rise, the batter that cooks in the pan will just make bottom thicker.. For syrup try a little powder sugar mixed with fresh lemon juice.
Lisa
May 4, 2014 -
Made this for Sunday brunch today with homemade turkey sausage and it was delish! We are GF all the time and grain-free much of the time. In trying to move even further into grain-free I opted for your recipe this morning and I’m so glad I did. I’ve been looking at other recipes on your site while the pancake baked and am excited to try others – especially your “corn” bread since I am allergic to corn!
Rennie Beasley
Feb 17, 2014 -
I was craving something “pancakey” last night but didn’t feel like flipping batter, so I tried these and so glad I did! Oh my goodness, it was so easy to make and tasted wonderful. I made them with coconut oil and they browned and puffed just fine! I used a 13×9 stoneware dish to melt the oil in the oven, it gets really hot and retains heat well. I cut the leftovers in neat squares and put them in the fridge, warmed some up this morning and they were just as good! Tastes like a cross between french toast and pancakes! I topped mine with a little blackberry spreadable fruit, whipped coconut cream, and maple syrup. All I can say is, make these!! They are fab!
Suzanne Johnson
Nov 18, 2013 -
Thank you so much for sharing your recipe, I will post the changes I made & include a peach topping that was to die for.
Dutch Baby with Peach Topping
http://theshooz.wordpress.com/2013/07/19/paleo-dutch-baby-pancake/
Slice 3-4 peaches into bite size pieces (I used 1 qt of home canned peaches)
add half a teaspoon vanilla, (I poured much more LOL)
2-3 tablespoons grade B maple syrup, (I used more than called for, probably 3-4)
juice of 1/4 lemon, (didnt have so didnt use)
one teaspoon almond flour, (I used Mamas Almond Flour Gluten Free flour) I used 4 tsp, heaping
pinch of salt,
sprinkle of cinnamon, (I used a big sprinkle all over the peaches)
2-3 tablespoons coconut oil (I used about 3 tablespoons or so of butter)
I put my ingredients into a cast iron #8 skillet & cooked on top of my stove until the mixture got thick, turned down to low so it would stay warm)
Paleo Dutch Baby
http://fastpaleo.com/recipe/grain-free-dutch-babies-puffy-pancakes/
Ingredients
• 1/3 cup butter
• 8 eggs
• 1 cup coconut milk or almond milk (I used 6 oz container organic French vanilla yogurt & whole milk so total would equal 1 cup)
• 1/3 cup arrowroot
• 1/4 cup coconut flour (I used Mamas Almond Blend, All purpose Gluten Free flour)
• 1/2 tsp. salt
• 1 tsp. coconut palm sugar (this was my addition)
1. Preheat oven to 425 degrees. Melt 1/3 cup butter in a (I used a #8 Griswold Cast Iron Skillet) 9×13 pan in the oven. (I do this while the oven is preheating. Make sure to watch it though so the butter doesn’t burn!) **Make sure your pan is good & hot and butter is melted, do not stir butter into batter)
2. Put eggs in blender and blend on high for 15 seconds. (I just placed all ingredients into a bowl & used a wire Whisk & mixed)
3. Add the rest of the ingredients and blend for 30 seconds. (I just whisked everything together in bowl)
4. Pour batter into hot pan containing melted butter (I used #8 cast iron skillet).
5. Bake at 425 for 20-25 minutes. Cut into pieces and serve with maple syrup and fresh fruit. (I served mine with the peach topping & you can also sprinkle with powdered sugar)
It should come out of the oven \”puffy\”, but will shrink-down soon after coming out of the oven.
Maria
Nov 17, 2013 -
I just wanted to say this is a GREAT RECIPE! I make traditional Dutch Baby Pancakes and this is amazingly close. I added a bit of cinnamon and allspice to mine (1/2 tsp and 1/4 tsp) because I don’t use the fruit.
I would like to make a suggestion and also tell you a mistake I made. My first suggestion is to whip the eggs for at least 30 sec. or more because the more air the more puff, then slowly whip in the milk so it aerates as well THEN slowly add the dry ingredients. Try to time this to the melting butter because you don’t want to let the batter rest before pouring. Second, a traditional ‘baby’ is made in a round pan, often a Paella pan. You can use a round cake pan (like I did) BUT divide the butter and batter between 2. The mistake I made was to only use one and although it came out tasting great it was too thick, more like a souffle. I feel so foolish but having never used coconut flour in a baby I didn’t know how it would cook up, so get yourself a 12″ or 14″ oven safe saute pan, not too shallow but not too deep, and use that and you will get a baby that is perfect in the center and puffed on the sides. Again this is an outstanding recipe and one I will be using often!
Sarah
Nov 14, 2013 -
I finally got around to making this. Why did I wait so long?! They were delicious! I added some cinnamon and vanilla and they tasted just like French toast. Thank you for a very successful recipe.
Kat
Oct 19, 2013 -
this recipe is the bomb! devoured by all and praised by the finicky!
Charlotte
Jul 21, 2013 -
This looks so yummy! I want to make this today!
http://itsmecharlotte.com
https://www.facebook.com/itsmecharlotteblog
Paula
Apr 14, 2013 -
I made the dutch babies this morning, in addition to the coffee cake. My daughter is allergic to cinnamon, so I was looking through the site for something she might like that was easy. I came across this recipe, and SO glad that I did. Very tasty, it was a bit like an ‘eggy’ popover. Light, fluffy….very good! Definitely a better option than those terrible paleo pancake recipes out there!
Kelly
Mar 31, 2013 -
Just baking this at the moment 🙂 hope it tasts as good as it looks! lol thought I would share something – this recipes reminds me so much of Yorkshire Puddings that I tried the trick to get good fluffy Yorkies and they are looking fantastic really really puffy!! The trick is a hot pan – heat it in the oven before you add butter and then keep it scolding till you pour in your batter – also make sure your batter is cold, refrigerate if its not really cold 🙂 lard also works well to bake them in 🙂
Kelly
Mar 31, 2013 -
They’re all gone, everybody loved them they were so SO fluffy! I did them in a muffin tray because I wasn’t sure what size pan (inches or cm’s) – I’ve also discovered a replacement for my Yorkies with beef roasts now!!!
Barbi
Mar 25, 2013 -
These were wonderful! I liberally sprinkled cinnamon on top before baking, like I do on our normal ones. Growing up, my mom always made these, but we called them Swedish Agaha. She would sprinkle chopped bacon over it before baking, too. I’m going to do that next time. Thanks for a wonderful, healthy version!!!
Samantha
Mar 22, 2013 -
I’m wondering if any readers have tried with coconut oil yet? Also, would this hold up to take to a potluck or does it have to be eaten right out of the oven?
Jennifer
Mar 22, 2013 -
It does work with coconut oil–it just won’t be “browned”. Dutch Babies are usually best out of the oven, but they might be ok to take to potluck–could you reheat them somehow?
Rennie Beasley
Feb 17, 2014 -
Yes, tried with coconut oil last night and they were delish.
Tessa@TessaTheDomesticDiva
Mar 19, 2013 -
Featuring your recipe this week on AFW, dutch babies were a favorite growing up for me…and I love there is no almond!
Jennifer
Mar 20, 2013 -
Thanks, Tessa! I appreciate it!
Lisa
Jan 30, 2013 -
I made them with tapioca starch instead of arrowroot. It worked great. I liked how easy they were but tasted more like an omelet than pancakes to me. You could also use corn starch-there is such a thing as organic, non-gmo cornstarch.
Linnaia
Oct 2, 2012 -
I’m sorry, I meant garbanzo!
Linnaia
Oct 2, 2012 -
I also can’t have starches. Would you know if it would work to substitute the arrowroot with garbanzon bean flour? This and sweet potatoes are the only “starches” I can have.
Thanks!
Jennifer
Oct 7, 2012 -
Hmmm…I do not know. You could try using all almond flour and skip the arrowroot…I don’t know if the texture will be exactly the same or not, but it should still taste good!
Liz Wolf
Sep 20, 2012 -
This looks so yummy, except that my son can’t have arrowroot (or any starch for that matter). Any suggestions for what to sub for that? I’m pretty sure almond flour won’t work.
Jennifer
Sep 20, 2012 -
The only flours I’ve used in my paleo baking are arrowroot, coconut flour and almond flour. I don’t think using all coconut flour would work very well and I’m not sure what else to try besides almond flour. Sorry!
Amanda
Sep 18, 2012 -
Hi, I love your blog and have been reading for a while! I have a question on this recipe…it looks so wonderful and I would like to adapt it for my family. Do you have a suggestion to replace the arrowroot powder so that the recipe would be GAPS-friendly? Thanks!
Jennifer
Sep 20, 2012 -
You could try almond flour, but the texture may change. Let me know if you do and how it turns out!
Rebekah
Sep 16, 2012 -
Very tasty! I served it with roasted peaches and maple syrup. The husband approved (which is saying something, because he usually is skeptical of grain-free versions of his favorites). Thanks!
Jennifer
Sep 16, 2012 -
Roasted peaches?! Yum! That sounds delicious!
Katie @ Riddlelove
Aug 23, 2012 -
These are wonderful! It’s a keeper for sure. Thanks for sharing!
ashley
Jun 17, 2012 -
new to paleo, first time to ever have puffy pancakes… delicious! and my husband loved it! i didn’t have arrowroot flour, so i subbed in tapioca flour – it worked just fine! topped with maple syrup and diced strawberries, so good – i want to make it a sunday morning tradition! thank you for the recipe!
Laelle
Feb 14, 2012 -
Thank you, thank you, thank you! I’ve been making dutch baby pancakes every since I was little as my favorite breakfast treat. We called them “Ooom – pa – ka – ka” in our house…my Mom says the name came from her North Dakota / Norwegian roots, but I’m not sure. I have been playing around with variations on a “healthy” recipe for about 10 years – starting with whole wheat flour, then brown rice flour, first with cow milk, then with rice, or soy milk. The last year or so I have used almond and coconut milk and coconut and/or almond flour. But none of them have been close to as good as this recipe! It puffs up beautifully, has a great flavor, and as everyone else says no one would ever guess it was grain and dairy milk free.
Jennifer
Feb 18, 2012 -
This is one of our favorites as well! “Ooom-pa-ka-ka” is a sweet name! I am Norwegian…maybe I’ll have to change the name 😉
karla diaz
Nov 13, 2011 -
Wow! I am sooooo glad I found your blog! These dutch babies are AMAZING! I cannot believe how good they are! For so many years I have felt deprived of things like puff pastry, bread puddings and good pancakes. These are incredible. I topped them with peaches and palm sugar (the palm sugar made a syrup with the peaches). I also added a little vanilla to the recipe. YUM! Thank you so much! 🙂
Jennifer
Nov 13, 2011 -
Dutch Babies are a staple in our house…we just had them for supper tonight! I’m glad you enjoyed them!
Tosha Krause
Oct 18, 2011 -
I made these this morning. They are sooo good! Aiden (who is 6) actually gave me a high five and said “These taste just like white bread!” And Tre wouldn’t believe me that they were paleo. 🙂
Jennifer
Oct 19, 2011 -
Yes! That is fantastic! I’m glad everyone liked them! 🙂
Theresa
Sep 12, 2011 -
These were super yummy.. I have a question though: Mine didn’t rise in the middle, just around the edges.. Any pointers to get it to rise puffy in the middle?
Jennifer
Sep 12, 2011 -
I’m glad that you liked them! Actually, every time I make the Dutch Babies they look different. I think it is how the butter melts and how the batter is poured in, but I am not positive. The times that it does get puffy in the middle, within a minute or two it sinks back down. I don’t think you did anything wrong, it just looks different each time! One thing you could do is make sure you blend for 20-30 seconds before pouring the batter in if you didn’t do that already. Thanks for your comment and hope it helps!
Theresa
Sep 13, 2011 -
Thanks for the suggestions.. I’ll experiment 🙂
Debi PT
Mar 12, 2013 -
I’ve been making original Dutch baby for years and my family INSISTS on them at Christmas, New Year’s and Easter for breakfast. I literally choke on the wheat flour as it fills the air. THANK YOU for this recipe!! NOW I, too, can enjoy Dutch Baby again.
BTW… making the original version for years and it NEVER puffed in the middle. It was always so nice and thick in the middle, but puffy around the edges. That’s the way it should be. 🙂
Tosha Krause
Aug 17, 2011 -
This used to be Ryan’s favorite thing before we changed our diet! I can’t wait to try these!
Jennifer
Aug 17, 2011 -
Enjoy!!
Katie @ Wellness Mama
Aug 16, 2011 -
I’ve been playing around with a variation of this also… yours looks delicious! I just found your site and I love it… very cute header too!
Jennifer
Aug 16, 2011 -
Thanks, Katie! Your website has been such a great resource for me! I love your recipes and the challenges for this month!
Ranee
Aug 13, 2011 -
It was hard to tell the difference from the recipe we’ve used for years! Yummy in the tummy!
Jennifer
Aug 16, 2011 -
I know! It makes me happy 🙂