Gluten-Free Dutch Pancakes will bring you back to your grandmother’s kitchen at breakfast time. These pancakes are a throwback to another era when Dutch Pancakes were offered on menus all over the United States of America, or in grandmother’s kitchens everywhere. However, I have heard of these pancakes also being called German Pancakes as well. Suffice it to say they have a souffle texture with a slight lemon flavor. These pancakes are a type of popover.
When I went grain-free and refined sugar-free to help heal my gut I had a difficult time finding recipes. I began with what I knew and what was familiar. The first step was to start with recipes I had previously written and turned them into recipes I could again eat. The next step was to try to turn those recipes into new ones that I could eat. It was not as simple as just switching flours out. Therefore, it took a lot of time and experimentation to get the feel and sight knowledge for the recipe.
With my new-found knowledge, I set out to revamp some of my old recipes. This is one of those recipes. Gluten-Free Dutch Pancakes are not only light and airy they are decadent and almost creamy. Incidentally, if you like Dutch pancakes you’ll love these.
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.
Read my blog posts about Cassava Flour Information and Monk Fruit Information to learn more about these ingredients. Cassava Flour, Monk Fruit Sweetener, and Unsweetened Canned Coconut Milk can all be found on Amazon. Not to mention if you are searching for Brunch Recipes try Gluten-Free Ham and Bacon Quiche, and Maple Turkey Breakfast Sausage to make it a meal.
Gluten-Free Dutch Pancakes
*Powdered monk fruit sugar can be made by blending it in a blender for a fewSlice and serve
Gluten-Free Dutch Pancake
- Large Skillet
- 2 tbsp Coconut Oil
- 4 eggs
- 3/4 cup (Canned Coconut Milk)
- 1/4 cup maple syrup
- 1/2 cup cassava flour
- 1 tsp vanilla
- 1 pinch of salt
- 3 tbsp fresh lemon juice
- 2 tbsp monk fruit sugar
- Preheat oven to 425.
- Preheat an ovenproof skillet and place coconut oil into the pan.
- Once the coconut oil has melted remove pan from the oven 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 thick.
- Remove hot skillet from the oven with some oven mitts.
- Pour batter into hot skillet.
- Return to the pan to the 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.
- Slice and serve
|Amount Per Serving|
|% Daily Value *|
|Total Fat 25 g||39 %|
|Saturated Fat 17 g||83 %|
|Monounsaturated Fat 5 g|
|Polyunsaturated Fat 3 g|
|Trans Fat 0 g|
|Cholesterol 372 mg||124 %|
|Sodium 165 mg||7 %|
|Potassium 239 mg||7 %|
|Total Carbohydrate 55 g||18 %|
|Dietary Fiber 2 g||10 %|
|Sugars 25 g|
|Protein 13 g||25 %|
|Vitamin A||15 %|
|Vitamin C||14 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|