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

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:

  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. (I love using my Blendtec!!)
  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.

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!

This post contains affiliate links for which I may receive compensation. Thanks you for your support!
Print Friendly

Related posts: