Grain Free Blueberry Dutch Baby Pancake

Dutch babies are probably my favourite pancake of all time. Anyone who has made pancakes for a crowd will appreciate the simplicity of this lovely oven pancake. Whiz the batter in your blender, pour in the hot pan and let the oven do all the work. No flipping, and you get to eat at the same time as everyone else! 

These also cook beautifully in a big cast iron pan (or multiple single serve ones if you are lucky enough to have them!) We have been known to cook them on the BBQ on those beautiful lazy weekend mornings, when the sun is shining, and the birds are chirping...when the BBQ is not buried in snow...

Grain Free Blueberry Dutch Baby Pancake

We like the darker Grade B
Maple syrup, it has a deeper
more intense flavour!

¼ cup butter

6 eggs

¾ cup whole milk (or alternative)

¼ cup coconut flour

¼ cup arrowroot flour/starch

½ tsp salt

2 tsp vanilla

1 generous cup organic blueberries, fresh or frozen

Put butter in 9x13 glass baking dish. Place in oven and preheat to 425F

Place the rest of the ingredients (EXCEPT THE BLUEBERRIES!) into a blender, and blend on high until thoroughly blended. When oven is preheated and butter is melted and bubbly, (usually by the time your oven is up to temp your butter is ready!) carefully remove the glass pan from the oven (with oven mitts!) and pour the batter from the blender jar into the hot pan. Sprinkle the blueberries evenly and quickly over the batter. 

Return to oven and bake for 15-18 minutes or until the pancake puffs up and is golden around the edges. Remove from oven, cut into pieces and serve hot with topping of choice. 

The leftovers (if you have any!) are wonderful when re-heated in a toaster oven!

Grain-Free Nut-Free Gluten-Free Blueberry Pancakes

I found myself alone for breakfast on a Sunday morning, and had a craving for blueberry pancakes. I was out of almond flour (again!) so I got creative with some other grain free flours and came up with this tasty version.  Tasty and quick, a perfect breakfast for one on a sunny Sunday morning!

This amount made 1 large pancake in my 8 inch cast iron pan. It could easily be doubled for more servings.

Grain Free Nut Free Blueberry Pancakes

1 egg

2 tbsp kefir (or yogurt)

1 tsp maple syrup

1 tbsp chick pea flour

1 tbsp hemp flour

1 tbsp sunflower flour

1 tbsp coconut flour

¼ tsp baking soda

Pinch of salt
------------

1 tbsp butter

¼ cup of organic blueberries, rinsed and dried

Whisk all ingredients together well,(excluding the butter and blueberries) making sure there are no clumps of flour.

Melt butter over medium high heat in a cast iron or other pan of choice.

Scrape the batter into the pan and cook for approx 4-5 minutes, or until the edges start to look cooked (they should look set, and loose the shine of the raw batter. Don't flip too soon or you may have a mess on your hands!) Sprinkle the batter with the blueberries, and flip carefully to cook the other side, approx 2-3 minutes.

Serve hot with toppings of choice.

Grain Free Zucchini Pancakes

This recipe was invented today for a quick lunch to take to Jim at work. He has a toaster oven that is awesome for reheating things like this, which eliminates the need for a microwave (yay!) I came across a similar recipe on Pinterest a few nights ago, and, still  having an excess of zucchini in the garden, I THOUGHT I had pinned it to come back to. But, alas, when I went back for it, it was lost in cyberspace :(   So, being short on time, I threw together my own version, and they worked out very well.

I served these with butter and maple syrup, but after eating them, I can see them being delicious with some Parmesan cheese sprinkled on the raw side before flipping,  and a chutney/salsa type of topping.  Or skip the cheese, and top with a chunky homemade apple sauce, or some apple butter….Oh the possibilities!!


Grain Free Zucchini Pancakes

6 eggs, preferably pastured

¾ cup almond flour

1/3 cup coconut flour

½ tsp salt

1 tsp baking soda

2/3 cup kefir or yogurt

2  8-inch (ish) zucchinis, grated or shredded (I used one yellow and one green)

Butter or coconut oil for greasing pan


Measure all ingredients  EXCEPT for grated Zucchini and butter  into a mixing bowl. Whiz with a stick blender (or in your blender jar) until very well combined. Add zucchini and mix well. Set aside to thicken up and heat up your pan/griddle to medium. (I use my large cast iron griddle across 2 burners of my gas stove…works great!)
When griddle is hot, add enough butter to grease well, and scoop batter onto hot pan using about ¼-1/3 cup at a time, depending on the size you want your pancakes.
Let cook till they just start to dry out around the edges, and flip to cook the other side. I find these a bit more finicky to flip than wheat based pancakes, you may need to cook them for a bit longer than you think necessary. Just keep an eye on your pan temperature so they don't start to burn.
Serve warm with toppings of choice!

Grain Free Pancakes

We like this version of pancakes way better than my old wheat based recipe, and the leftovers are very versatile. We use them cold in our lunches as kind of a sandwich with various toppings, jams and nut butters, cream cheese and cinnamon, cucumbers and sun butter (sounds so very strange, but it really is so VERY good!) Or you can just pop them in the toaster and have them like a typical pancake, smothered in pure maple syrup and butter!

Just be warned, if you do use the sunflower flour, your pancakes will be a vibrant green the next day, due to the high chlorophyll content of the sunflower flour. It does not alter the taste at all, but you may get some strange looks while you eat your green pancakes!

Grain Free Pancakes

6 Tbsp coconut flour, packed

4 Tbsp Almond flour

4 Tbsp sunflower flour, packed (or use the equal amount almond flour in place of this)

2 tsp baking soda

8 eggs

2 tsp vanilla

4 Tbsp milk or kefir – or more if needed to achieve consistency

4 Tbsp butter, melted – or coconut oil

1 Tbsp tsp honey

1/2 tsp cinnamon (optional)

Method:

They should still be slightly wet on the tops before flipping,
but starting to get dry around the edges, like this.

Using mixer, beat all ingredients until well combined. Let stand 3-4 minutes to let the coconut flour thicken up. Add more if the batter is too thin, it should be the same consistency of regular pancake batter, not to thin, not too thick.

Ladle batter on to  350 degree pre-heated greased griddle. They do not bubble quite like regular pancakes, but let them cook well on the first side so they will flip easily. They should still be slightly wet on the tops before flipping. 

Flip carefully, cook for a minute or two on the second side, remove to your plate and enjoy!

Serve hot with your favourite pancake toppings!