Lately I’ve been experimenting, as you can see here, with a gluten free Dutch baby or German pancake. All of you said that yours had more eggs. So I tried and tried again, and now I’m loving my latest gluten free German pancake (above). It puffed up much more than my earlier attempts and it even climbed up the walls …a little 🙂 It was so easy to make, I’m sure we’ll be having it again often.
German Pancakes or Dutch Baby
gluten-free, grain-free, casein-free
Place cast iron skillet in the middle of the oven. (mine is about 12 inches wide). Turn the oven on to 500 degrees. Set the timer for 15 minutes.
Add to blender:
1 cup coconut milk
6 eggs
10 drops of vanilla liquid stevia
1/8 tsp sea salt
Optional: 1 tsp cinnamon
Puree.
Add:
1/4 cup coconut flour
1/4 cup tapioca flour
Puree well.
When the skillet has been in the oven for 15 minutes carefully remove it with an oven mitt. Add 2 tbsp ghee (which is casein-free) or coconut oil to the hot pan. When the ghee or coconut oil is liquified in the skillet add the batter. Carefully transfer the skillet back to the oven with the oven mitt. Bake for 8 to 10 minutes. Optional: Top with sliced apples that have been sauteed in ghee or coconut oil till tender. Sprinkle apples with cinnamon.
♥, Kelly
Robyn says
we’ve been loving these too since you posted the prior recipe. we liking 8 eggs in a 9×13 pyrex and rise a ton!
anyone know what i might be able to sub for the arrowroot powder? it hurts my stomach, kids and hubby can tolerate it fine but not me. i tried adding additional coconut flour but it turned into a dense cake like thing…
Jo says
Potato starch
Charlotte Moore says
This one looks so good. Might have to try this.
Amy says
My daughter has an egg allergy. Have you tried this recipe without eggs? If so, what substitute did you use?
esther says
Kelly, do you put the skillet back in the oven to wait for the ghee/oil to get nice and hot before pouring the batter in, or just keep it out and wait until it is just melted? I do this (letting the oil get nice and hot in the oven but until just before it starts smoking) for skillet cornbread and it helps give the cornbread a crispy crust from the get go. I wonder if it may make a difference in the crispiness of the Dutch baby crust too.
Robyn, seems like you could just sub another starch- perhaps tapioca starch, or potato or corn starch?
Grace says
Hi, I’m 12. I just wanted to tell you, I tried your recipe for Pot Pie Pockets and made it for dinner tonight with my mom’s help for our family.(I subtituted canola oil for the coconut oil and coconut milk for cashew milk in the sauce. Also made it with eggs:) Everyone LOVED IT!! They thought it was way better than a store-bought pot pie. (I am the only one in my family who is gluten and dairy free, the rest of my family is not.) It was also my first time using almond and coconut flour, I had never used those gf flours before. But it was so DELICIOUS, thank you for the recipe!
Nana says
Grace, you sound like a special young lady, congratulations on starting this healthy journey at your tender age. My granddaughter suffered with gluten intolerance until she figured out the problem about 3 years ago. She is 20+. It has been quite the journey for our family to eliminate all the foods that make her tummy hurt. I can truthfully say, it has been enjoyable due to seeing her happy and pain free. Perhaps your career path will be in the food area, helping people with their own sensitive areas. Dietician? Our best to you.
The Grecian Garden says
This look so fluffy! Perfect breakfast for a Saturday morning!
Kelly says
Amy, I’m sorry I don’t know how to make something similar without eggs.
Grace, I’m delighted! Thank you so much for leaving me a comment 🙂
LivingWithout says
Wow, I have never heard of this before. It sounds delicious and I cannot wait to make it!
Anonymous says
My favorite topping so far is peaches (frozen from last summer) sauteed in coconut oil, maple syrup, sea salt, ginger, and cinnamon. I haven’t had time to try your two recipes yet but I can’t wait to try them with yummy fruit on top. Thank you Kelly.
Miss Jem
MODG - Home Schooling MOM says
I wonder if you can use “chia seeds” to thicken recipes. This product is new to me but I have a friend that uses it and it works well for her.
Here’s an answer to the question about egg replacement:
1. Mix 1 dessertspoon of chia seeds with a quarter cup of water to make an egg substitute for baking cakes and cookies.
http://www.chiaseedrecipes.com/
40 Ways to use Chia Seeds
http://www.chiaseedrecipes.com/40-ways-to-use-chia-seeds.php
You can purchase chia seeds at Amazon.com and it Gluten FREE.
Mom explains chia seeds:
http://youtu.be/b_5EprOmOS0
God Bless!
Therese
http://www.facebook.com/groups/HeartsOfTheKitchen/
Yulia says
Kelly,
First of all – I’m thrilled to discover your blog! My son and I are on gluten free and dairy free diet, and with me also being sensitive to different foods, and my son being too picky with his taste, and my husband not very happy with all the changes his menu is going through…I’m on the constant search for new recipes to keep everyone happy and healthy.
Anyway! I tried this recipe today, and although we loved it the way it came out, I had couple of questions. I actually have never had German pancakes before and have no idea how they suppose to taste. But it seemed to me as my pan wasn’t hot enough, so:
Setting oven to 500F, I presume, you do not wait till it gets to that setting first, am I right?
If so – I may have to make an adjustment, cause my oven is very old, and I think needs more time to get there: in 15 min it may not reach the expected temperature.
Thanks!
Yulia
christiems says
Robyn – I always substitute tapioca flour for arrowroot without any problem! Hopefully that doesn’t bother you, too.
Kelly, thank you so much for this recipe! My kids (1 and 3) loved it and it is now a part of our breakfast rotation. I’m totally using it to trick my baby into eating eggs :).
I tried subbing Bob’s all-purpose flour for the coconut flour and it’s pretty good, too, if anyone cared to know :).
Nicole Williams says
I have made Dutch Baby Pancakes for 16 years – they are a family favorite. I tried to convert it to grain free a couple years back, but it was just ok, so I just gave it up. This recipe, however, was amazingly like the original! I LOVE it. I even took pictures of it coming out of the oven, because I was so amazed that it puffed like it’s supposed to. I am thrilled! Thank you so much for giving the dutch baby pancake back to us!!!
danika says
I, too, have been making dutch babies for years (although I still don’t have a cast iron skillet – how much of a difference does it make?). Mine have always been gluten-free, but this recipe tops any of mine! I loved it.
I only used 5 eggs, used fresh ground nutmeg (instead of cinnamon), and splashed some lemon juice on top.
@Esther – if your pan is hot enough, there shouldn’t be any waiting for the butter to melt. It melts as soon as it hits the pan.
Elizabeth says
Would it be ok to use just egg yolks in this recipe?
I’m all out of eggs, except for a bin of 8 egg yolks in the fridge that i’ve been saving since I used the egg whites in another recipe.
I don’t know if I should try, or not bother as I really don’t know if the egg whites missing will make a big difference or not!
mary h says
My daughter has just been diagnosed with celiac. She remained symptomatic (including neurological symptoms) in spite of eliminating gluten so we have eliminated all grains and casein. We have also cut out tapioca flour. I’ve just bought the Grain Free cookbook from Amazon and am SO excited about the options available. However, I was wondering if there is a substitue (non-grain) for the tapioca flour used in many of the recipes? Any and all suggestions will be greatly appreciated
Rebekah Daphne says
So good!! We’re not casein-free so I used milk and butter in place of the coconut milk and ghee. Also arrowroot powder rather than tapioca flour, which I don’t have 🙂 I upped the salt to 1/2 teaspoon and omitted the sweetener and cinnamon. I may add vanilla next time.
I think my oven runs hot so I baked it at 450 for 15 minutes. Gorgeous big puff and nearly four-inch sides!
I served this with a berry sauce. My hubby thought it was good, but a little too thick and “eggy” for his tastes. (My skillet’s about 10 inches.) So next time I’m going to split the batter between two glass pie plates and bake them for less time at 400 degrees– that will give us thinner pancakes that hopefully will rise just as well!
Ashley Mae says
For a substitute for tapioca flour- can I use a 1-1 ratio of almond flour? Or do I need an actual thickening product like arrowroot or cornstarch? Noticed someone else used arrowroot- 1:1? Thanks- excited to try!!