Lynn started blogging at Lynn’s Kitchen Adventures in 2008 to share her love of cooking and baking with others. In the fall of 2009, she was diagnosed with gluten intolerance and her kitchen has not been the same. In 2010, she added a special section to her site to share special recipes, tips, and ideas for the gluten free life.
When I think of coconut flour for some reason I always think breakfast foods, muffins, pancakes, waffles etc. So, I often find myself trying coconut flour in my breakfast type recipes.
My family loves oven pancakes, the kind that are German pancake like, and that bubble up when baked. They are also known as Dutch Babies.
We love oven pancakes so much that I recently adapted the recipe with coconut flour to make it gluten free and we loved the results. When made with coconut flour, the oven pancake is not quite as light and fluffy, but it is so good and it makes a perfect gluten free breakfast.
- 4 Eggs
- ¼ cup Coconut Flour
- ½ teaspoon Salt
- ½ cup Milk
Preheat oven to 400°F.
In a bowl whisk together eggs, coconut flour, salt, and milk until well blended.
Pour into a 9×13 pan and bake for 7 minutes. Reduce oven temperature to 350°F and bake 11-13 more minutes, or until the pancake puffs up in multiple spots.
Serve warm with butter and maple syrup.
Note: The pancake comes out of the oven bubbled up, but as it cools it will fall and flatten out.