German Pancakes - My FAVORITE Breakfast Recipe of the Year!

German Pancakes - My FAVORITE Breakfast Recipe of the Year! | www.barbellsandbaking.com

This breakfast recipe is currently house favorite! My husband literally asks for this to be cooked every other morning haha! In fact, Matt already asked for me to make this as our Christmas Morning breakfast. 

I first heard about German Pancakes from my cousins Sloan and Riley when we lived near them in Sun Valley, Idaho. They LOVED making this recipe, and we would all wait with such anticipation, watching it get puffed up in the oven and then taking it out, smothering it in maple syrup, and devouring it. Therefore, I have those two (and obviously my Aunt Ruth who taught them how to make it) to thank for this! I simply made some changes to make it paleo/gluten free and subbed out the milk for almond milk and the flour for a gluten free flour blend that I created. 

Paleo & Gluten Free German Pancakes | www.barbellsandbaking.com

One of the greatest things about this recipe is that it only has 5 ingredients and you can literally whip that together in under 5 minutes! Also, it is a GREAT balance of protein, carbs, & fat (always looking to make a balanced meal). So without further ado, German Pancakes ladies and gentlemen! 


German Pancakes

Prep Time: 5 minutes              Cook Time: 25 minutes                      Servings: 3

Ingredients:

6 eggs (I prefer pasture raised, but if you don't have access to those, then organic, cage-free are next best)

1 c almond milk

1 c of My Gluten Free All-Purpose Flour Blend (My flour blend uses brown rice flour, potato starch, & tapioca flour, so if you need to completely Paleoify it and can't have brown rice flour, you can use 1 cup of finely ground blanched almond flour, but it does change the consistency slightly). 

4 TBSP grass fed butter

1/2 tsp. salt

 

Instructions:

1. Preheat oven to 425 degrees. Put a large cast iron skillet (or a regular 9x13 pan) with the 4 TBSP butter in it to preheat at the same time.

2. Beat the eggs well (I used a whisk).

3. Mix in the 1 c Gluten Free flour, 1 c almond milk and 1/2 tsp salt.

4. Remove the preheated skillet or pan from the oven. Pour the batter into it and bake for 20-25 minutes or until golden brown (if you are using a regular 9x13 pan, bake for 12-15 minutes or until golden brown). 

5. Remove from pan, cut however you would like (squares? Pie Shaped? Get creative!), add a little maple syrup to the top, and enjoy! 

Variations: You can also make this recipe in muffin tins, which is perfect because then you don't have to cut it up and they are easy to share. Preheat them in the oven at 375 degrees with a little piece of butter in each hole (watch the butter to make sure it doesn't burn and remove it once melted). Remove the pan when it is preheated, use a brush (I used a basting brush) to make sure the sides get a coating of the butter, then pour the batter evenly distributing it in both tins. Bake for 10-15 minutes, or until golden brown. Regular muffin tins will work, but the extra large muffin tins are great for this! They will puff up a lot, and then fall after you take them out, but that's to be expected. Enjoy!


What's your recent favorite go-to for breakfast?

Jenna Lodin | www.barbellsandbaking.com
 
Posted on December 23, 2014 and filed under Breakfast.