If you need to cut the butter completely out of this recipe, you can swap in the health community favorite – Coconut Oil. As you can see in the photos, substituting coconut oil in this recipe still results in a gorgeous, golden brown German pancake with a huge degree of puff (more than usual, even). The flavor is still good – it’s just not buttery. Obviously. The texture remains the same, and you actually can use a whole lot less coconut oil – try just 2-4 tablespoons. You will taste the coconut oil in the baked pancake, and as long as you like coconut flavor, this is a wonderful variation. I served the coconut oil version of this oven pancake with passion-fruit syrup and orange slices on the side and it was exquisite! So so delicious.