Gluten-Free Coconut Flour Dutch Babies

Photo by recipe author

Servings: 6-8
Preparation Time: 10 minutes

Butter, coconut oil, or palm shortening (to grease pan)
1/2 teaspoon salt
1/4 cup coconut flour
6 tablespoons corn starch
8 eggs
1 cup coconut milk*
Your choice of topping: maple syrup, honey, warmed apple sauce, lemon slices, blueberry syrup, etc.

Preheat oven to 425 degrees.

Very generously completely slather bottom and sides of a 9 x 13 glass baking pan with butter, coconut oil or palm shortening.

Whisk all the dry ingredients together and quickly add and whisk in the eggs and coconut milk until batter is well mixed. Pour all directly into greased pan.

Bake for about 20-25 minutes until puffed and cooked all the way through. Serve immediately.

*For the freshest coconut milk make homemade coconut milk. (See video at this link)

Recipe submitted by Karen, Camby, IN

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Published on January 11, 2010

(15 votes, average: 3.13 out of 5)

9 Comments

Pamela September 7, 2016 at 11:55 am - Reply

I used potato starch (as it is a resistant starch) instead of corn starch and I blended it in my vitamix. I made a fresh blueberry reduction with a little honey for the topping. It was delicious!

Linda G July 27, 2014 at 4:14 pm - Reply

Will almond milk work instead of coconut milk?

Chris M December 15, 2012 at 9:14 am - Reply

These are great, I have always used a large round cast iron pan, I pre heat it with lots of butter and then add the batter. Yummy!

Barbara October 25, 2011 at 1:35 pm - Reply

I am allergic to corn in all its various forms.  I use arrowroot in place of cornstarch any time I bake.  You can use tapioca starch (flour) as a substitute also.

love2cook April 9, 2011 at 6:12 pm - Reply

Can you  use arrowroot instead of the cornstarch?

Tammy January 17, 2010 at 5:33 pm - Reply

This was so easy… and so pretty!!!!… and so yummy!!!!!!  I used arrow root in place of corn starch.  I topped the finished product with Tropical Tradition’s Sour Cherry Fruit Spread and powdered sugar.  I don’t have a 9 x 13 glass pan, so I used two glass pie plates.  It worked great!!!!  It fit perfectly into the two plates… and we at it right out of the pie plates… so it stayed nice and warm while we ate.  Thanks to those who submit such easy and successful recipes!!!!

Em January 16, 2010 at 2:56 pm - Reply

Also like Yorkshire pudding, which is traditionally made with the drippings from the accompanying roast beef in the bottom of the pan (in place of the coconut or palm oil.)

Miss Rachel January 12, 2010 at 7:37 pm - Reply

that is very interesting. I’ve never heard of that before. :) looks very cool though.

Christy January 12, 2010 at 4:17 pm - Reply

This is a keeper! Yummy! A great family brunch food!
One needs to note that this is similar to what is called Dutch Puff or German Pancakes and they puff up a lot and then fall which is what they are supposed to do, so don’t be alarmed if it “falls”
Thanks Karen!

Gluten-Free Coconut Flour Dutch Babies