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Dairy-Free Spelt German Pancake


"This is a really easy recipe that can be put together at the last minute. My kids love this dish topped with pure maple syrup, but the toppings you can add are endless!"
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26 m servings 169 cals
Original recipe yields 10 servings (1 9x13-inch baking dish)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Put coconut oil into a 9x13-inch baking dish.
  2. Place baking dish in the preheated oven to melt coconut oil, about 3 minutes.
  3. Whisk eggs and coconut milk together in a large bowl. Whisk in spelt flour and salt to make a smooth batter. Pour batter into the hot baking dish.
  4. Bake in the preheated oven until puffed and golden, rotating the baking dish once halfway through, about 18 minutes.


  • Cook's Notes:
  • If you do not have spelt flour, use wheat flour instead; just be sure to decrease the milk to 1 cup.
  • Substitute sea salt for the Himalayan pink salt if desired.
  • If you don't want a coconut flavor to come through, use expeller-pressed coconut oil. Substitute almond milk for the coconut milk if desired.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 169 calories; 12.4 g fat; 9.5 g carbohydrates; 6.6 g protein; 130 mg cholesterol; 169 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I made it half whole spelt flour and half Non GMO all purpose white flour.... mainly due to I didn't have enough spelt. I also added 2 TBS sugar and a splash of vanilla... I also used Sea Salt i...