Sensational Gluten Free Dutch Pancake

This oven baked, gluten free Dutch pancake is both delicious and nutritious inside and out, sure to be a hit with the whole family!


  • 3 large eggs, room temperature
  • 3/4 cup coconut milk
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 cup tapioca flour
  • 6 drops of Stevia
  • A pinch of salt
  • 3 tablespoons sifted coconut flour
  • 3 tablespoons unsalted Ghee or butter (pasture raised)
  • Juice and zest of 1/2 lemon
  • 1/4 pound organic raspberries, blueberries and/or hulled and quartered strawberrie



  • Place cast-iron pan inside the oven and preheat to 425 degrees Fahrenheit
  • Crack eggs and mix in large bowl using a handheld mixer and whisk for 15-20 seconds
  • Add the coconut milk and vanilla extract and blend for 10 seconds
  • Add the coconut flour, tapioca flour, cinnamon, salt, and baking powder
  • Blend continuously until the lumps are gone
  • Scrape down the sides of the pan when needed
  • Let the mixture restore 5 minutes
  • Add the butter to the pan, place it back in the oven for 3 minutes until the butter melts
  • Take out the pan, pour the batter into the center of the pan and place it back in the oven
  • Cook for 30 minutes or until puffed
  • Combine berries, lemon juice, zest, and Stevia in medium sized bowl
  • Top the pancake with fruit and serve immediately

Serves 4.  Enjoy!