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In our pre-paleo existence, we would gorge on German Pancakes (or oven pancakes, or Dutch babies, whatever you want to call them) pretty much every Sunday morning. We would save the real syrup for ourselves and feed the artificial stuff to our kids. We are horrible parents.
So it’s been about 4-ish months since we’ve eaten German pancakes, and I’m not gonna lie, I really miss them. I don’t miss the rock-in-my-belly feeling, but they taste so good I would overlook that. So for Mother’s Day, I wanted German Pancakes, and by gosh, I was going to have them. I did a search for a paleo version, found one, and crossed my fingers that I was not about to waste a dozen eggs and 2 cups of almond flour. And I didn’t. They were so good! Mother’s Day was saved. I will say that although we leave dairy out of all of our paleo meals, I did add butter to this one. You could certainly use ghee, coconut oil, or a combo of both, but I love the buttery flavor in this so since I was splurging, I went all out.
The ratio of eggs/flour/milk are much different than the non-paleo version, so this will use a lot. Our family can eat a double batch (with a few leftovers to spare), so if you have a smaller family or eat-like-a-bird kids, you might want to stick to the half batch.
My favorite way to serve these pancakes is with a drizzle of pure maple syrup (Grade B of course) and fresh, sliced strawberries. I bet blueberries would be good to. If you’re not a dairy-free paleo eater, try some whipped cream, that would be amazing!
Paleo Oven Pancakes
- 6 Eggs
- 1/2 can Full-Fat Coconut Milk
- 1 tsp Cinnamon
- 2 tsp Pure Vanilla Extract
- 1 cup Finely Ground Blanched Almond Flour
- 1/4 cup Grass-Fed Butter or Ghee we prefer butter
- Sea Salt to taste
- Turn the oven on to 400°F.
- Put the unmelted butter in an 8x8 baking dish, preferably glass. Put the baking dish in the oven to mel the butter while the oven preheats.
- While the butter is melting, whisk the eggs in a large bowl.
- Whisk in the coconut milk, vanilla, and cinnamon until combined.
- Add in the almond flour and whisk until smooth. You may have a few lumps from the coconut milk solids, it's not a big deal if you don't get them all.
- Remove the baking pan from the oven (make sure you remove it before it browns or burns), swirl it around to coat the bottom and sides of the dish, and pour in the batter.
- Sprinkle some sea salt on top of the batter and put in the oven.
- Bake for 25-30 minutes. Remove from oven when a toothpick inserted in the center comes out clean.
- Slice and serve warm with pure maple syrup and sliced strawberries.