These gluten free Dutch babies are delicious. No need to sweeten the batter – simply serve with warm maple syrup or honey – a tablespoon per person is plenty.
Whether to add berries is up to you – since the batter is not as absorbent as wheat flour batter, I find that the juices released by the blueberries make the pancakes slightly soggy. My own preference is to serve the berries as a side, but my kids love them baked into the pancakes.
- 4 tablespoons unsalted butter, divided
- 4 large eggs
- 1 cup whole milk (use coconut milk for a Paleo version)
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup almond flour
- ⅓ cup coconut flour
- ½ teaspoon baking soda
- 4 tablespoons maple syrup (or honey)
- Optional: ½ cup blueberries
- Heat oven to 425 degrees F.
- Divide the butter between two 9-inch pie plates, two tablespoons in each.
- Place the pans in the oven as it heats, to melt the butter and get the pans hot.
- In a mixing bowl, whisk together the eggs, milk, lemon juice, vanilla, almond flour, coconut flour and baking soda. Whisk until batter is smooth and free of lumps. Since the batter does not contain gluten, there are no worries about over-mixing.
- Carefully remove the pie plates from the oven. Pour half of the batter into each of them. If using, scatter the blueberries on top, then quickly return the pans to the oven.
- Bake until edges are browned and center is set, about 20 minutes.
- Cut each pancake into four slices and serve warm, with maple syrup or honey, 2 slices per person.
**Nutrition info includes 1 tablespoon maple syrup per person. It does not include berries.
***For a low-carb version, try using Nature's Hollow sugar-free honey substitute (xylitol based) instead of maple syrup. I haven't tried it myself, so if you do try it, please let me know how it was! Nutrition for this version: Calories 356; fat 26g; saturated fat 11g; carbs 12g; sugars 11g; sodium 278mg; fiber 4g; protein 12g.