Dutch Pancake *DF, GF, RSF, (Paleo)

*DF= Dairy Free  GF= Grain Free   RSF= Refined Sugar Free


My recipes are grain free, refined sugar-free and most are dairy free. I have revamped my diet in order to try to improve my health. I am under a functional medical doctors care. I am also on supplements. By doing this I have lost over 40 pounds and my blood work has vastly improved. When I first started this journey I was so disappointed in the recipes and foods I was finding. I knew if I didn’t have delicious and tasty food there was no way I was going to be able to continue the lifestyle change. I have been writing recipes pretty much since I got married. I set to work on doing research and then doing trial and error recipes.  With my new found knowledge I set out to revamp some of my old recipes. This is one of those recipes.

I had been craving pancakes. I use to make Dutch Pancakes a lot. So I revamped my recipe to be grain free. Makes one large pancake. See instructions for Monk Fruit Powdered Sugar.


2 Tablespoons Coconut Oil

4 eggs

3/4 cup (canned) coconut milk

1/4 cup maple syrup

1/2 cup cassava flour

1 teaspoon vanilla

pinch of salt

1-3 Tablespoons fresh Lemon juice

1-3 Tablespoons powdered Monk fruit sugar




Preheat oven to 425. Preheat an oven proof skillet. Melt the coconut oil and brush on the sides and bottom of a pan. Return pan to oven. In a blender combine eggs, coconut milk, maple syrup, cassava flour, vanilla, and salt. Blend until think. Remove hot skillet from oven. Pour batter into hot skillet. Return to oven. Bake until pancake is puffed and brown 15-20 minutes. Quickly dot with coconut oil, lemon juice, and *monk fruit sugar if you like. Serve warm

*Powdered monk fruit sugar can be made by blending it in a blender for a few minutes.




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