Can we talk about comfort food and family recipes?
Cause it seems like 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: these German pancakes!
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 (Microwaved 35 seconds)
Pinch of salt
Dollop of 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
- Microwave the butter by itself for 35 seconds
- Whisk in the eggs and salt
- Whisk in the flours (When you’re done, the batter should be fairly smooth, but don’t worry if there is a lump or two)
- Slip into a brownie or cake pan
- Bake for 26 minutes at 350 Degrees
The end result will be light, fluffy, steamy and delicious! Add more butter and drizzle with maple syrup.