‘Round these parts, we really like pancakes. You’ve probably noticed that by all my pancake posts. Why do I like them so well? Honestly – they’re easy and everyone will eat them. I can’t say that about everything. Add to that fact that they’re stinkin’ delicious and you’ve got a winner without a chicken dinner.
Enter, Bountiful Breakfasts (yes, FTC that’s an affiliate link…but I know you don’t really care since you get up late for “work” and likely don’t eat breakfast). I like to feature an eCookbook from my stash about once a month. This month, it’s this wonderful little gem from Sheri Graham.
Sheri uses natural sweeteners like honey and maple syrup – which I love using. At only $2.99 for the Kindle version, you can’t go wrong. Your kids will hug you when you make her Sausage Gravy and Biscuits.
I switched out the whole wheat flour for some almond flour and coconut flour, just for kicks – and I added a few things like baking powder and vanilla…because really, what are pancakes without vanilla? NOTHING, just NOTHING. They should be outlawed.
The way Dutch Babies work is, you put the pan in the oven with butter and get it nice and hot. Then you pull it back out and you pour in the batter and quickly stick it back in the oven. It usually raises up REALLY high like Mountain O’ Pancake. Wait – I just got distracted because I said butter. Mmmmmmmmmmmm, butter. Okay, moving on! I usually use a cast iron skillet, but Sheri said to use a pie pan, so I did…and it worked out quite nicely.
I used a combo of almond flour and coconut flour because I really enjoy the flavor that coconut lends to pancakes. I know you’re going to leave comments asking me what types of flour you can substitute. So, I’ll just go ahead and tell you the answer. Ready? I don’t know. I’ve only made them this way. So, if you want to use something else, proceed with caution – because there are pancakes involved…and an oven. Ever burned anything in the oven? It ain’t pretty. And a ruined dinner is another NIGHTMARE.
Also, when pouring the batter into the pans, make sure to spill some on the edges and over the side onto the stovetop. Thank you. Usually you do this quickly and hurry it back into the oven – but I needed a picture. So, don’t do like I do; do like I say.
The whole house smelled like a Dutch bakery (or what I imagine a Dutch bakery to smell like). As you can see, I didn’t get the traditional PUFFY that you get from a regular Dutch Baby. I did get the little roll around the edge like I was looking for, though. Bingo, baby!
And what did we think? Everyone, even the kids enjoyed them – so now I have another recipe I can feed everyone! Hooray! The munchkins rejoice! Thanks, Sheri!
And now, I think I’ll return to calling them German Pancake – because talking about eating babies is just weirdo.
Grain Free Dutch Babies
- 4 tablespoons butter, divided
- 4 eggs
- 1 cup milk
- ½ cup almond flour
- 1/3 cup coconut flour
- ½ teaspoon baking powder
- 1 teaspoon vanilla
- Heat oven to 425 degrees.
- Divide butter between two pie pans – two tablespoons in each.
- Place pans in oven to melt butter and get hot.
- In a mixing bowl, whisk together eggs, milk, flours, baking powder, and vanilla. Whisk until clumps are gone.
- Remove pie pans and divide batter between them. Return to oven quickly.
- Bake for 20 minutes or until set in the middle.
- Serve warm with Greek yogurt and Syrup. Groan and smack your kids’ hands away from your plate.
Yield: 4 adult servings or 8 child servings