In a further effort this past week to consume our egg gifts from the girls, we created a healthier version of a “Dutch babies” pancake.
If you are not familiar with oven pancakes, the fat is melted in a preheated oven before a simple batter made of eggs and equal parts flour and milk are poured into the pan. The result is almost like a pudding, gloriously brown and puffing up over the sides of the pan. Don’t serve it until everyone has gathered at the table as it will begin to deflate as soon as it is taken out of the oven.
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- 4 tablespoons of coconut oil
- 6 large eggs
- 1 1/2 cups of sprouted whole wheat pastry flour
- 1 1/2 cups of whole milk
- pinch of salt
- Preheat oven to 400 degrees.
- While oven is preheating, melt the coconut oil in a 9x13" pan inside the oven.
- Beat the eggs in a bowl with a wire wisk.
- Add the flour, milk, and pinch of salt and beat until smooth.
- Pour into pan.
- Bake for 25-30 minutes or until puffy and deep golden brown.
- Serve immediately as it will start to fall once it is removed from the oven.
- Serve with bacon or sausage, butter, and maple syrup.