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
Ingredients:
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
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.
- 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.
Shared at Allergy-free Wednesdays!
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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?
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.
50 Delicious Grain-Free Breakfast Recipes – The Home Life {and Me}
Oct 18, 2012 -
[...] Grain-Free Dutch Babies [...]
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