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Gluten-Free Pumpkin Dutch Pancake
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5 from 1 vote

Gluten-Free Pumpkin Dutch Pancake

Gluten-Free Pumpkin Dutch Pancake Recipe a packed with rich seasonal flavors. This marries the tenderness of a crepe with that of a popover.
Course Breakfast
Cuisine American, Dutch, German
Keyword Cassava Flour, Celiac Recipe, Celiac Recipes, Dutch Pancake, Gluten Free Recipe, Gluten Frei, Gluten Fri, Gluten Fritt, Gluten-Free Diet, Gluten-Free Pancakes, Gluten-Free Pumpkin Dutch Pancake, Gluten-Free Pumpkin Dutch Pancake Recipe, No Wheat, No Wheat No Problem, Pumpkin, Pumpkin Dutch Pancake, Pumpkin Dutch Pancake Recipe, Pumpkin Recipe, Refined Sugar Free
Prep Time 3 minutes
Cook Time 20 minutes
Total Time 23 minutes
Servings 4 servings
Calories 347kcal

Equipment

Ovenproof Pan
Measuring Spoonscups

Ingredients

  • 2 tbsp coconut oil
  • 3/4 cup canned unsweetened coconut milk
  • 4 whole eggs
  • 1/4 cup maple syrup
  • 1/2 cup cassava flour
  • 1 pinch of salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/3 cup pumpkin
  • 1/3 + 3 cup + tbsp of water
  • 2 tbsp powdered monk fruit sweetener see recipe on my blog

Instructions

  • First, preheat the oven to 425 F.
  • Second, preheat an ovenproof skillet with the coconut oil.
    2 tbsp coconut oil
  • Finally, once the oil has melted brush the bottom and sides of the pan.
  • Next, with oven mitts return the pan to the oven.
  • Finally, add in the remaining ingredients into a high powered blender.
    3/4 cup canned unsweetened coconut milk, 4 whole eggs, 1/4 cup maple syrup, 1/2 cup cassava flour, 1 pinch of salt, 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/3 + 3 cup + tbsp of water, 1/3 cup pumpkin
  • Blend for 1 minute. Using oven mitts remove the pan from the oven.
  • Next, gently pour the pancake batter into the hot pan.
  • Lastly, using oven mitts, place the pan back into the oven and bake for 15-20 minutes until puffed and brown.
  • Dot with coconut oil and powdered monk fruit.
    2 tbsp powdered monk fruit sweetener
  • Allow it to cool slightly.
  • Cut, slice, and serve. 

Notes

Nutrition Facts
Servings 4.0
Amount Per Serving
Calories 347
% Daily Value *
Total Fat 19 g 30 %
Saturated Fat 13 g 67 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 185 mg 62 %
Sodium 126 mg 5 %
Potassium 127 mg 4 %
Total Carbohydrate 20 g 9 %
Dietary Fiber 2 g 7 %
Sugars 12 g  
Protein 7 g 14 %
Vitamin A 6 %
Vitamin C 0 %
Calcium 6 %
Iron 6 %
* 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: 4g | Calories: 347kcal | Carbohydrates: 20g | Protein: 7g