Gluten-Free Dutch Pancakes will bring you back to your grandmother’s kitchen at breakfast time. Needless to say, 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 or Dutch German Pancakes, or even Bismark Pancakes as well. Suffice it to say they have a souffle texture with a slight lemon flavor. Indeed, these pancakes are a type of popover. Consequently, they are thicker pancakes and can be both sweet or savory.

Gluten-Free Dutch Pancake Notes:

Nevertheless, when I went grain-free and refined sugar-free to help heal my gut I had a difficult time finding recipes. Therefore, I began with what I knew and what was familiar. Hence, the first step was to start with recipes I had previously written and turned them into recipes I could again eat. While the next step was to try to turn those recipes into new ones that I could eat. Nonetheless, 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 newfound knowledge, I set out to revamp some of my old recipes. In summary, 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. Perfect for two or more. See instructions for Monk Fruit Powdered Sugar.

Notes:

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

Gluten-Free Dutch Pancakes

Ingredients:

2 tbsp coconut oil
4 eggs
3/4 cup canned unsweetened coconut milk
1/4 cup maple syrup
1/2 cup cassava flour
1 tsp vanilla
1 pinch of salt
1/2 tsp of lemon zest (optional)
3 tbsp fresh lemon juice
2 tbsp Powdered monk fruit sweetener

Instructions:

Preheat the oven to 425. Preheat an ovenproof skillet and add the coconut oil to the pan. Once the coconut oil has melted remove the pan from the oven with oven mitts and brush on the sides and bottom of the pan. Return pan to oven with oven mitts. In a blender combine eggs, coconut milk, maple syrup, cassava flour, vanilla, and salt.

Gluten-Free Dutch Pancake a tasty breakfast decorate with powdered monkfruit, fruit, and whpped cream.

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3.50 from 2 votes

Gluten-Free Dutch Pancake

Gluten-Free Dutch Pancakes Recipe is an oven-baked pancake. These pancakes are fluffy with a lemony citrus flavor. Soft popover type pancake.

Course Breakfast

Cuisine Dutch

Keyword AIP Recipe, Breakfast, Celiac Recipe, Dairy-Free Coconut Milk Buttermilk, Dutch Pancake, GAPS Diet, GAPS Recipe, German Pancake, Gluten-Free, Gluten-Free Dutch Pancake, Gluten-Free Dutch Pancake Recipe, Gluten-Free Dutch Style Pancake, Gluten-Free Dutch Style Pancake Recipe, Gluten-Free Puff Dutch German Pancake, Gluten-Free Puff Dutch German Pancake Recipe, Gluten-Free Puff Dutch Pancake Recipe, Grain-Free, How to Make Dutch Pancake, How to Make Dutch Pancake Recipe, Lemon Juice, Lemon Zest, Lunch, No Wheat, Pancake, Quick and Easy Recipe, Refined Sugar Free, Vegan, What are Dutch Pancakes

Prep Time 10

Cook Time 15

Resting Time 5

Total Time 25

Servings people

Calories 267kcal

Author LaRena Fry

Equipment

1 Large Skillet

" class="wprm-recipe-equipment-link" target="_blank">Measuring cups and spoons

1 High Powered Blender

Ingredients

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

Instructions

Preheat oven to 425.
Preheat an ovenproof skillet and place coconut oil into the pan.
2 tbsp Coconut Oil
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.
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
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.
3 tbsp fresh lemon juice, 2 tbsp monk fruit sugar
Serve warm
*Powdered monk fruit sugar can be made by blending it in a blender for a few minutes.
Slice and serve

Notes

Nutrition Facts
Servings 4.0
Amount Per Serving
Calories 267
% Daily Value *
Total Fat 18 g	28 %
Saturated Fat 13 g	67 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 186 mg	62 %
Sodium 129 mg	5 %
Potassium 201 mg	6 %
Total Carbohydrate 19 g	6 %
Dietary Fiber 1 g	2 %
Sugars 6 g
Protein 7 g	14 %
Vitamin A	0 %
Vitamin C	7 %
Calcium	4 %
Iron	19 %
* 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.

Nutrition

Serving: 2servings | Calories: 267kcal | Carbohydrates: 19g | Protein: 7g