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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!"
Ingredients :
- 2 tablespoons coconut oil
- 7 eggs
- 1 1/4 cups unsweetened coconut milk
- 1 cup spelt flour
- 1/2 teaspoon Himalayan pink salt
Instructions :
| Prep : 5M | Cook : 10M | Ready in : 26M |
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- Preheat oven to 375 degrees F (190 degrees C). Put coconut oil into a 9x13-inch baking dish.
- 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.
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.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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