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Paleo German Pancakes {aka: Dutch Babies}

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Paleo German Pancakes

If you’ve never had a German Pancake, you’re in for a treat. This thick, custard-y breakfast casserole goes by many names: Dutch Babies, Bismarck, Dutch Puff, or a Hootenanny. Regardless of what you call it, you’ll be asking for it every week, just like our family.

Gluten Free Dutch Babies

Although we try to limit our carbohydrate intake, these German Pancakes are the most-requested Sunday morning breakfast, and I’m happy to oblige, especially when we’re overflowing with fresh chicken eggs.

Paleo German Pancakes Ingredients

The typical German Pancake recipe calls for 6 eggs. I made it the traditional way before we switched to a grain-free diet. When I began making this recipe with cassava flour, the overwhelming consensus among everyone in our family was that more eggs = better German Pancakes.

Paleo German Pancakes

So with lots of testing of different ratios of egg:cassava, we all agreed that a full dozen eggs with the normal amount of cassava was our favorite version. That’s a bonus in my books because it’s a super easy way to get everyone to eat more eggs.

Paleo German Pancakes Ingredients

Our favorite way to top our German Pancakes is with some almond butter or chocolate Fat Fit Go, a drizzle of maple syrup, some sliced strawberries, and a dollop of fresh whipped cream. As I mentioned, this breakfast is definitely a splurge for us, so we tend to go all out.

Paleo German Pancakes

Puffy German Pancakes

The kids love to watch these come out of the oven because they are SO puffed up. It starts to collapse as soon as it comes out of the oven, creating the dense, custard-like consistency that makes it so irresistible.

Paleo German Pancakes

I promise, if you try these just once, they’ll become a family favorite in your home as well. You’ve been warned…

Paleo German Pancakes

German Pancakes {aka: Dutch Babies}

Yield: 8
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

  • 6 Tbsp Butter (cubed) or Ghee
  • 12 Eggs
  • 1 cup (120g) Otto's Cassava Flour
  • 1 cup Milk of Choice (dairy and dairy-free both work great)
  • Redmond Real Salt

Instructions

  1. Add your butter or ghee to the bottom of a 9x13" casserole dish. Place in the oven and turn on to 350°F to preheat with the casserole dish inside (to get the butter all melty).
  2. While the oven is preheating, whisk the eggs. You can use a whisk or a hand mixer, both work just fine.
  3. Add the cassava flour and whisk until minimal lumps remain. Add in the milk and whisk to combine.
  4. When the oven is preheated, carefully remove the casserole dish and pour the egg/cassava mixture over the melted butter. Sprinkle some salt on top and place back in the oven.
  5. Bake for 20 minutes, or until puffed up and the center is solid. Gently press the middle with your finger to be sure there are no uncooked areas left. If it's still a little soft/squishy, keep it in the oven for another 3-4 minutes.
  6. Remove from the oven and serve immediately with your choice of toppings.
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 264Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 8gCholesterol 306mgSodium 200mgCarbohydrates 16gNet Carbohydrates 15gFiber 1gSugar 1gProtein 11g

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Amber

Saturday 19th of June 2021

Thank you ? this was a fabulous recipe!!! Although this called for MORE egg than the last cassava dutch baby I made it tasted more custard like and less 'eggy'. Perfect ♥️ I really needed this, going grain free it has been hard to eat all of the farm eggs no longer having sourdough dutch babies. This is a great solution!

Kendra Benson

Saturday 19th of June 2021

Thank you! I’m so glad you enjoyed it!

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