Paleo Dutch Babies (German Pancakes)

Yesterday’s Lemon Blueberry Muffin  inspired me to make a Paleo German Pancake this morning. And I am delighted to say that it worked out pretty well! I only used enough eggs for my husband and I, so the fluffiness was a little disappointing. But the taste was not!


A little bit of freshly squeezed lemon juice really adds another dimension of flavor to these!


(Prep time 5 minutes; cook time 12 minutes) Serves 2
1 tablespoon coconut oil
4 eggs
1/2 cup coconut or almond milk
1/6 cup arrowroot (I cheated and used tapioca starch this time)
1/8 cup sifted coconut flour
1/4 tsp. salt
1 tsp pure vanilla extract or imitation vanilla

Preheat the oven to 425 degrees Fahrenheit. Spoon coconut oil into a glass pie pan preheat pan in the oven.

Using a blender, pulse eggs for 15 seconds. Add all other ingredients and pulse for thirty.

Pour mixture into the preheated pan and bake for about 12-15 minutes.

Serve with lemon slices, raw agave nectar, or pure maple syrup.


I remember how rushed we were. There were more than twenty people crammed into our small apartment, with at least ten spilling out the door and onto the lawn. Camping chairs and blankets were spread out under the arching branches of the American Elm. No one seemed to mind that breakfast was still in the oven. Frantic I kept opening the oven to check on the Dutch Babies. Half were gluten-free, the other half whole wheat. My sisters-in-law kept the kitchen buzzing: blenders, hand-mixers, forks all engaged in beating, whipping, and pulsing eggs. The oven just wasn’t big enough or fast enough to keep up with the hungry crowd.  It’s done! I exclaimed. So we unloaded the oven and served the puffed pancake steaming from the oven. Another load of pancakes went into the oven, and the cycle began again.