Grain-free Dutch Babies (puffy pancakes)



  • Servings : 3
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m
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  • 1/3 cup butter
  • 8 eggs
  • 1 cup coconut milk or almond milk
  • 1/3 cup arrowroot
  • 1/4 cup coconut flour
  • 1/2 tsp. salt


Step 1

Preheat oven to 425 degrees. Melt 1/3 cup butter in a 9×13 pan in the oven. (I do this while the oven is preheating. Make sure to watch it though so the butter doesn’t burn!)

Step 2

Put eggs in blender and blend on high for 15 seconds.

Step 3

Add the rest of the ingredients and blend for 30 seconds.

Step 4

Pour batter into hot pan containing melted butter.

Step 5

Bake at 425 for 20-25 minutes. Cut into pieces and serve with maple syrup and fresh fruit. It should come out of the oven "puffy", but will shrink-down soon after coming out of the oven.

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Recipe Comments

Comments (6)

  1. posted by anitaroz on September 23, 2012

    These were wonderful!!! My husband grew up having these and said they were as close to what he remembered as I could get. Only suggestion was that I serve it with fried apples (cooked apples with cinnamon, butter and stevia). Great job on the recipe. Thank you!

  2. posted by mishakesp on September 24, 2012

    I’m so glad I found this recipe! My family loves these. We call them Popeye pancakes because they puff up just like Popeye’s muscles! So glad I can still have them, yum!!

  3. posted by MarieS on September 24, 2012

    Very good, I cooked some blueberries up into a kind of syrup to eat with them. I make a similar recipe with apples fried in butter too, it’s super delicious that way. But I was out of apples today so it was nice to try something different.

  4. posted by michelerock on September 24, 2012

    I made this for my family and we loved it, Thanks!

  5. posted by Heather on December 29, 2012

    New here. When recipes say “coconut milk” does it mean canned milk or the kind in a carton for drinking?

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