Dutch pancakes are a fluffy pancake baked in the oven. My tip is to make the batter the night before and place it in the oven when you get out of bed. By the time you are done showering and getting the kids up, the pancakes will be nice and warm, fresh out of the oven!
Butter or coconut oil (to grease pan)
1/2 tsp Celtic sea salt
1/4 cup coconut flour
1 tsp baking soda
1 tsp baking powder
6 eggs
1 cup coconut milk or vanilla almond milk
Toppings: Nature's Hollow maple syrup, Nature's Hollow honey,
Preheat oven to 425 degrees. Grease the bottom and sides of a 9 x 13 glass baking pan (or 2 pie pans...for circle shapes) with butter or coconut oil. Whisk all the dry ingredients together and add in the eggs and coconut milk until batter is well smooth. Pour into greased pan. Bake for about 20-25 minutes until puffed and cooked all the way through. Serve immediately. Serves 4.
NUTRITIONAL COMPARISON:
"Traditional" Dutch Pancake = 364 calories, 34 carbs, 1 fiber
"Healthified" Dutch Pancake = 155 calories, 7 carbs, 3.25 fiber (using Almond milk)
