Breakfast is my favorite meal of the day, even in the heat of Summer. Sometimes when it’s really hot, like it’s going to be later this week, the only time of day I really want to use the oven is first thing in the morning. On those days, I make a Dutch Baby/German Pancake for Two.
Well, sort of. Often it’s my favorite fella who whips this up. He’s not super comfortable in the kitchen, even though his cooking and baking skills are definitely improving. This is one dish he makes without fretting. It’s easy enough for a fretting kitchenphobe and produces great results every single time. Top with a little fresh fruit, perhaps some maple syrup and start your day off right.
I labeled this a “for two” recipe. Maybe at your house it will serve four with a side of coconut bacon or tempeh sausage or whatever breakfast sides you like to start the day off right. Here, with just the two of us, this is quickly devoured so it’s a “for two” recipe in our book. Just a heads up that it’s a plentiful serving and may serve more…or not. 😉
I hope you’ll take a minute after the recipe to chime in on this…tell me where you are from and whether you say Dutch Baby or German Pancake when describing a dish such as this. We’re a house divided on this one. I’m from Northwest Missouri and say German Pancake. And you?
Dutch Baby/German Pancake for Two (gluten-free, dairy-free, grain-free, Paleo)
Ingredients
- 1 Tablespoon coconut oil
- 4 large eggs from happy hens
- 1/2 cup non dairy milk (I use unsweetened almond milk)
- 2 Tablespoons plus 1 teaspoon arrowroot
- 2 Tablespoons coconut flour
- 1 teaspoon vanilla bean paste or vanilla extract
- dash salt
Instructions
-
Preheat oven to 425 degrees.
-
Place coconut oil in an 8 x 8 baking dish. Place atop your oven while it preheats, which will put off just enough heat to liquefy the coconut oil. (If it does not liquify, put the dish into the oven for just a brief moment right before putting the filling in to liquefy the oil.)
-
In blender, place 4 eggs. Blend until yolks and whites are combined.
-
Add all remaining ingredients. Blend until well combined, 15-20 seconds in a high speed blender such as a VitaMix or Blendtec.
-
Pour mixture into pan. Bake for 15-18 minutes, until set in the middle.
-
Serve topped with fresh fruit and maple syrup, perhaps a dollop of whipped coconut cream.
Full Disclosure: This post contains affiliate links. If you make a purchase from one of the links, you’ll get the same amazing price and I will earn a commission. It’s a win-win! Using affiliate links allows me to continue producing high-quality, original recipes tested in my own kitchen, as well as restaurant recommendations and travel information at no charge to you. I’m so grateful for your support!
I am linking this post up with Gluten-Free Wednesdays. Click through to check out the many wonderful recipes shared by many wonderful food writers!
Is there an alternative to arrowroot? Just looking for things that I already have in the cupboard ( like tapioca flour)
I have used arrowroot in recipes that call for cornstarch, so I think it may work in reverse subbing cornstarch for the arrowroot. I don’t know if tapioca flour/starch would work or not. If you try it, will you let me know? Thanks!
I used cornstarch in lieu of arrowroot. It worked just fine.
I cooked apples with cinnamon and poured them on top after plating. 😀
That sounds SO very good!
I find cornstarch and arrowroot to be interchangeable in most recipes. I’m so glad to hear it worked out.
I tried it with substituting in tapioca flour and it turned out amazing
Fantastic! Thanks for sharing that tip!
Oh, Johnna, how yummy this pancake looks! It will be perfect for us one cool Sunday morning in the near future. 🙂
Thanks for sharing this recipe on Gluten-Free Wednesdays!
Shirley
We really do enjoy it, Shirley! Thanks for sharing and making GFWs happen!
Interesting name 🙂 I’m Dutch, but we do not have any dish like this 🙂 Also in Germany I never saw this, although maybe made in a pan, called Kaiserschmarrn?
Either way, I am going to make this recipe some time soon!
Hi Krista! Your comment inspired me to do a little research. Turns out this dish is credited to the Pennsylvania Dutch. I grew up eating lots of German pancakes, a variation on Kaiserschmarrn, but not always with a sweet sauce and rarely shredded or cut into small pieces, more larger pieces. So interesting how our food ends up with names like this! Regardless of what it’s called, I hope you enjoy it. I’m thinking of having it for breakfast tomorrow!
We have Pennsylvania Deutsch or Germans, pronounced doytsch, which term got garbled by the colonists as Pennsylvania “Dutch. “
Thanks for sharing that! Very interesting!
Thank you for the recipe. It is soooooo good. I miss having pancakes and French toast for breakfast. This taste like the real thing.
Yay! I’m so glad you enjoyed it!
This is soo good! Thank you for the post. As a savory option, Dutch Babies can be served along Yorkshire Pudding and beef roast. Yorkshire pudding is a gravy over the pancake. I’m using a low fodmap diet and this recipe will help my sanity as I find my way! Thanks again 🙂
I’m so glad it works for you, Kelli! Enjoy!
Yorkshire pudding isn’t a gravy, it’s an egg based dish very similar to this (but savory) that you eat with gravy. It’s similar to a giant popover and is often served alongside a roast beef because the drippings are used to make it. My grandfather was from the UK and my dad Ireland so I grew up with this as a staple Sunday meal. It’s delish!
This recipe is in the oven now! Thanks for sharing!!
Hope you enjoyed!
Very tasty.
I have made it twice in the past week.
First time with corn starch, then I found my arrowroot. I couldn’t tell a difference.
I would not have first guessed the main ingredient was eggs; would have guessed flour or milk.
Yay! I love hearing that, Jill. We make this often for breakfast, especially this time of year when eggs are so plentiful.
Made this for breakfast this morning. Was totally scrumptious. Put homemade strawberry jam on.
Perfection on a plate!
Oh! I love putting jam on it! Now if I could coax our chickens to lay a few more eggs so I could try it with jam…. 🙂
Just made this for my family this morning substituting the arrowroot with cornstarch and these turned out great! We live in Louisiana and say German pancakes.
Yay! I’m so glad you enjoyed it. 🙂
These were so good! I followed the instructions exactly and they turned out perfect! I had been looking for a decent gluten free recipe for these for a long time and finally found THIS. thank you Johnna, for sharing!!
Yay! I’m so glad you enjoyed it. 🙂
My Hubby and I loved this recipe! I add cinnamon and sweet Leaf drops to cut the eggyness. It’s hearty and filling.
Finally I’ve found my forever paleo dutch baby recipe! It was fluffy and light – so perfect! Thank you. ❤
Fantastic! Love hearing this.
Just tried this this morning and it was delicious. A bit to coconut tasting for me but that might be because I might’ve out to much oil on the dish.
Have you tried using refined/ultra-filtered coconut oil? I find it has almost no coconut flavor at all.
Do you have nutrition facts on this recipe? I’m going to try this. Thanks.
Hi there! Thanks for leaving a comment. I do not include nutrition facts on my recipes. Here’s a post about why I don’t and where you can easily get that information: https://injohnnaskitchen.com/2023/02/nutrition-info-on-recipes/
Very tasty. Thank you
I’m so glad you enjoyed it!