Grain-Free Dutch Babies (Puffy Pancakes)

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

1/3 cup butter (I haven’t tried these with coconut oil yet–they are so good with butter!!)
8 eggs
1 cup coconut or almond milk
1/3 cup arrowroot
1/4 cup sifted coconut flour
1/2 tsp. salt


  1. 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!)
  2. Put eggs in blender and blend on high for 15 seconds.
  3. Add the rest of the ingredients and blend for 30 seconds.
  4. Pour batter into hot pan containing melted butter.
  5. Bake at 425 for 20-24 minutes. Cut into pieces and serve with maple syrup and fresh fruit.

Shared at Allergy-free Wednesdays!

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