I think it says a lot about me that of all the 555 blog posts I deleted to re-release this site, a pancake recipe is the one that made it through relatively unscathed.
I mean, the recipe hasn’t changed, that is. The intro is re-written, courtesy of not being quite as smarmy as I was when I wrote this in 2018.
This recipe came about because the minute you develop a food intolerance (or take on a restrictive life-style change) the first thing you lose is all your go-to recipes and food from childhood memories.
But as you experiment with new flours, recipes, and foods, you start to see that maybe — just maybe — you can piece together some of your favorite recipes.
Enter: the grain-free German pancake!
Growing up, these were a delectable Sunday treat every few months. (And I can imagine why — at 6 eggs each and 6 people in the family, that’s a lot of eggs!)
They’re bigger, breadier, and crispier than traditional pan fried pancakes, but they still have that savory, buttery, light flavor.
They’re also easier to make in my opinion because you just whip everything up and stick it in a pan. None of that frying and burning nonsense.
They come out big, so I recommend splitting them with someone, but hey, I’ve eaten a whole one once or twice (or thrice) and I’ve lived to tell the tale.
Paleo German Pancake Ingredients
1/4 Cup Butter, Melted
Pinch of salt
Dollop of cream or coconut milk (Optional, but it gives it greater height/volume in the final product)
1/3 Cup Arrowroot flour
2/3 Cup Bob’s Red Mill Blanched Almond Flour
Paleo German Pancake Directions
- Preheat the oven to 375 degrees
- Whisk melted butter, eggs and salt
- Add in the flours and whisk until smooth (A couple lumps won’t ruin anything)
- Slip into a lined brownie or cake pan (You really want to line this sucker, even oiling it will result in a stuck-on mess)
- Bake for ~ 28 minutes
The end result will be light, fluffy, steamy and delicious! Add more butter and drizzle with maple syrup (or, as #1 and #2 prefer, topped with whipped cream).