Gluten-Free Dutch Baby Pancakes (with a Paleo option)
Prep time
Cook time
Total time
Serves: 8
  • ¾ cup brown or white rice flour (For a Paleo version, substitute with cassava flour)
  • ¾ cup filtered water
  • ½ cup tapioca starch (For a potato intolerance, substitute with arrowroot starch)
  • ½ cup coconut milk
  • 8 eggs
  • ½ teaspoon salt
  1. Preheat the oven to 375 degrees.
  2. Place two large pans in the oven with a dollop of coconut oil on each. I use 2 large pizza pans that have a low rim, but any pan with a rim will work.
  3. Once the coconut oil melts brush the oil out to cover the pans surface.
  4. Add all the ingredients to a medium size mixing bowl and whisk until it forms a batter.
  5. Divide the batter between both preheated pans.
  6. Bake for 20 minutes.
  7. Slice with a pizza cutter and serve.
  8. Topping ideas: drizzle with the juice from a freshly squeezed lemon, cooked mashed berries, maple syrup, and/or coconut whipped cream.
This recipe makes 2 pizza pan size pancakes. Serving sizes may vary.
Recipe by Aroma Mama at