I really love breakfast. I’d eat pancakes, eggs, bacon, hash browns… the works, all the time. The way it goes usually, though, weekends are when it happens. During the week we usually keep it simple with some baked oatmeal, spa eggs, fruit + greek yogurt, granola or muffins. Really I should just tell you to go look here…. Most of those things are on the regular breakfast list. My waffle maker broke a few months ago and we haven’t replaced it yet. SO SAD. Waffles are one of my favorite breakfast foods!
Anyway, we’re talking about pancakes. Specifically of the German kind. I’d never had German pancakes until I met B. They are his all-time favorite breakfast and when we made big changes in our diet 5 years ago, he was sad to see them go. As a connoisseur (HA) of German pancakes, these have passed his approval testing. They are light and eggy and filling and delicious. The whole family loves them!
Prep time: 5 minutes
Cook time: 35 minutes
1 1/2 cup blanched almond flour
1 cup milk (I use coconut, almond or rice. Whatever we have on hand)
2 Tbsp organic sugar or honey
1/2 tsp pink Himalayan salt
6 organic eggs
1/4 tsp vanilla
2 tbsp butter (can sub for coconut oil for dairy free)
2 tbsp coconut oil (this is my favorite brand)
-Preheat oven to 400.
-Add butter and coconut oil to 9×12 pan to melt in oven while mixing batter.
-In a stand mixer, combine all ingredients until mixed.
-Pour into baking pan and bake for 35 minutes.
-Serve warm with pure maple syrup and fresh fruit.