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Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
5 mins
cook:
21 mins
total:
26 mins
Servings:
10
Yield:
1 9x13-inch baking dish
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Put coconut oil into a 9x13-inch baking dish.

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  • Place baking dish in the preheated oven to melt coconut oil, about 3 minutes.

  • 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.

  • 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.

Nutrition Facts

169 calories; protein 6.6g; carbohydrates 9.5g; fat 12.4g; cholesterol 130.2mg; sodium 169.3mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 4 stars
12/05/2016
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 in stead of the pink. I used my own eggs from my chickens and since we're not dairy free I used raw milk instead. My family loved it. We also topped it with home canned peach pie filling the last 5 minutes of cooking. Read More
(1)
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/05/2016
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 in stead of the pink. I used my own eggs from my chickens and since we're not dairy free I used raw milk instead. My family loved it. We also topped it with home canned peach pie filling the last 5 minutes of cooking. Read More
(1)
Rating: 4 stars
09/26/2018
I liked the taste but was not crazy about the texture. I would make again if I have to please somebody with lactose intolerance. Otherwise I will stick to my lactose-loaded recipe which has less calories and nicer texture. Read More