Paleo Dutch Baby Pancake

In search for great paleo breakfast options, I came across the Dutch baby paleo pancake on Pinterest. It sure looked delicious. It also has an interesting origin and is aptly named. Funnily enough, I learnt, the recipe originated in Germany, not the Netherlands. And this pancake is definitely no baby though you could try making baby ones. 

The first recipe I attempted used almond flour and I really didn’t like the flavor the almond flour gave the pancake. Almonds can give a real bitter flavor and I’m not a fan. So I searched for a number of different recipes, adjusted and adapted it to suit and I’m pleased to say that the rest of the family also love this recipe.

I love making it in my skillet pan, though I’m sure it can be adapted to suit a Dutch pot or baking tray of similar size.

Given that this recipe gets devoured, I have worked a larger mix to suit a large roasting tray. You can get the adjusted recipe here.

I actually use my thermomix for this recipe and it’s super easy. A blender or even hand beating the recipe will work also. I look forward to trying this on one of our outback adventures, maybe even over a fire.

Mega Paleo Dutch Baby Pancake

This is a great breakfast or sweet treat recipe that ticks the paleo box and will serve a large family. It reminds me of a giant sweet yorkshire pudding. It puffs up in the oven creating a crusty crunchy exterior with the insides more pudding like. Drizzled with maple syrup it's a hit in the Cheney home.
Prep Time20 mins
Cook Time20 mins
Course: Breakfast
Keyword: paleo
Servings: 4


  • 2 tbsp coconut oil
  • 5 eggs
  • 3 tbsp tapioca starch
  • 2 tbsp coconut flour
  • 1 scoop protein powder optional
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 3/4 cup coconut or almond milk
  • 1 apples sliced
  • 1/3 cup blueberries
  • handful of almond flakes


  • Pre heat oven to 220°C. Place oil in pan/dutch oven and pop into the oven.
  • Add eggs to a processor and blend.
  • Add tapioca starch, coconut flour, protein powder, vanilla extract, salt and coconut milk to the blender and mix well.
  • Pour mixture carefully into very hot pan. Add sliced apples, blueberries and almond flakes on top of mixture.
  • Cook for 15 - 20min. Carefully, remove from oven and allow to cool.
  • Slice and serve with maple syrup.


Easily substitute the coconut milk with dairy, almond milk etc. Replace the fruit for what’s in season.
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Design Karen

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