Gluten-Free Chocolate Dutch Pancake a warm chocolaty way to begin your day. As a matter of fact, it is the love child of a tender crepe and the puffy popover. This shareable giant pancake is heavenly. Top with powdered sugar and syrup. What better way to start the day than with a warm and puffy chocolate pancake. A warm chocolate flavor in every delectable bite. The perfect pancake to wake up to.
Gluten-Free Chocolate Dutch Pancake
Needless to say, it is the perfect breakfast for Thanksgiving day or even Christmas day. Heck, this is the perfect comfort food for any time of the year. In fact, it takes less than 5 minutes to prep. Indeed, it cooks in 20 minutes or less. Furthermore, there is very little cleanup. Consequently, it can be made the day before and stored inside the blender pitcher in the fridge. Then in the morning simply preheat your oven and pan. Once the pan is hot place the pitcher on the blender and blend for one minute. Finally, remove the hot pan with oven mitts and pour in the batter. Place the pan back into the oven to cook and voila breakfast.
Gluten-Free Chocolate Dutch Pancake
Ingredients:
- 2 tbsp coconut oil
- 4 eggs
- 3/4 cup canned unsweetened coconut milk
- 1/4 cup maple syrup
- 1/2 cup cassava flour
- 2 tbsp cocoa
- 1/4 tsp espresso instant coffee
- 1 pinch of salt
- 2 tbsp Powdered monk fruit sweetener
Directions:
First, preheat the oven to 425 F. Second, place coconut oil inside an oven-proof pan. Place the pan in the oven to melt the oil. Carefully, remove the pan with oven mitts. Once, brush the sides and bottom of the pan with the melted oil. Finally, with oven mitts return the pan to the oven. Next, add all remaining ingredients into a high-speed blender.
Place the lid on the blender and for at least one minute. Finally, with oven mitts remove the pan and carefully pour in the pancake batter. 
Place the hot pan bake into the oven. Lastly, bake for 15 – 20 minutes or until puffed and light brown. Dot with coconut oil and powdered monkfruit if desired. Allow it to cool slightly. Cut and serve.
Gluten-Free Chocolate Dutch Pancake
Equipment
Ingredients
- 2 tbsp coconut oil
- 4 whole eggs
- 3/4 cup canned unsweetened coconut milk
- 1/4 cup maple syrup
- 1/2 cup cassava flour
- 2 tbsp cocoa
- 1/4 tsp instant espresso coffee
- 1 pinch of salt
- 2 tbsp Powdered monk fruit sweetener
Instructions
- Second, place coconut oil inside an oven-proof pan.2 tbsp coconut oil
- Place the pan in the oven to melt the oil.
- Carefully, remove the pan with oven mitts.
- Once, the oil is melted, brush the sides and bottom of the pan with the melted oil.
- Finally, with oven mitts return the pan to the oven.
- Next, add all remaining ingredients into a high-speed blender.4 whole eggs, 3/4 cup canned unsweetened coconut milk, 1/4 cup maple syrup, 1/2 cup cassava flour, 2 tbsp cocoa, 1/4 tsp instant espresso coffee, 1 pinch of salt, 2 tbsp Powdered monk fruit sweetener
- Place the lid on the blender and for at least one minute.
- Finally, with oven mitts remove the pan and carefully pour in the pancake batter.
- Place the hot pan back into the oven.
- Lastly, bake for 15 - 20 minutes or until puffed and light brown.
- Dot with coconut oil and powdered monkfruit if desired.
- Allow it to cool slightly.
- Cut and serve.
Notes
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| Calories 236 | |
| % Daily Value * | |
| Total Fat 14 g | 22 % |
| Saturated Fat 9 g | 47 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 185 mg | 62 % |
| Sodium 134 mg | 6 % |
| Potassium 190 mg | 5 % |
| Total Carbohydrate 20 g | 7 % |
| Dietary Fiber 1 g | 4 % |
| Sugars 1 g | |
| Protein 7 g | 13 % |
| Vitamin A | 12 % |
| Vitamin C | 0 % |
| Calcium | 28 % |
| Iron | 18 % |
| * 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
