Paleo Oven Pancakes

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.

Paleo Oven Pancakes

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

Paleo Oven Pancakes

Yield: 4
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients

  • 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

Instructions

  1. Turn the oven on to 400°F.
  2. 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.
  3. While the butter is melting, whisk the eggs in a large bowl.
  4. Whisk in the coconut milk, vanilla, and cinnamon until combined.
  5. 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.
  6. 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.
  7. Sprinkle some sea salt on top of the batter and put in the oven.
  8. Bake for 25-30 minutes. Remove from oven when a toothpick inserted in the center comes out clean.
  9. Slice and serve warm with pure maple syrup and sliced strawberries.
Nutrition Information:
Yield: 4 Serving Size: 1 (4") slice
Amount Per Serving: Calories: 530Total Fat: 49gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 325mgSodium: 373mgCarbohydrates: 9gFiber: 4gSugar: 2gProtein: 17g

Nutrition is calculated by a third party and may not be 100% accurate

9 comments
  1. I am eating this while I type.. so good! I was getting bored with eggs and this is a nice change. Thank you for all sharing the yummy recipes!

  2. 5 stars
    Just made this for breakfast for me and the Hubs and it turned out so great! Thanks for helping us out with Sunday Brunch 😉

  3. is there a chance that I could use regular dairy milk for this instead of coconut milk? my fiance and I both agree that coconut milk and flour have a really overpowering taste that isn’t always pleasant for us.

  4. 5 stars
    Great recipe….thanks. could you be more specific on the amount of coconut milk? I have 2 different sizes of can so I don’t know what half a can is supposed to be. Thanks!

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