This recipe was inspired by my sister Catherine. I love making a German Pancake because the cook gets to eat breakfast with everyone instead of flipping pancakes in the kitchen. I had not heard of a German Pancake until my sister made one while we were visiting. It is baked in the oven in a 9x13 pan and puffs up while cooking, especially on the edges. I modified her recipe to make it low-carb. I think that this recipe is one that your non low-carb, grain-free family and friends will like. Let me know if that is true. We top this with my easy, stevia-sweetened berry jam (click here) that I have just made so it is not gelled up yet. You can also gently warm the jam so that the gelatin liquefies.
Low-Carb German Pancake
6 eggs
1/8 tsp stevia (I use Bolivian stevia. This is equivalent to ¼ cup of sugar sweetness)
1/8 tsp salt (I use Real Salt)
2 tsp cinnamon
2 tsp vanilla
¼ cup coconut flour
¼ cup cream
¾ cup unsweetened almond milk (I use vanilla)
¼ cup coconut oil- you do not add this to the batter, you melt it in the pan.
Preheat oven to 350 degrees. When the oven is hot, put your empty 9x13 baking dish in it while you are making the batter. When the dish is hot, put your ¼ cup of coconut oil into the hot dish to melt.
In a medium-sized bowl, beat the eggs with the stevia, salt, cinnamon, vanilla and coconut flour. Add the cream and almond milk, and mix until smooth. (if you are dairy-free substitute the ¼ cup of cream for ¼ cup more of almond milk.)
Pour your batter into the hot pan that has the coconut oil melted in it.
Bake on the center rack for 25 to 30 minutes until puffed up and golden brown.
I make the entire recipe for just the two of us. My husband, Mark, is a pancake monster and can eat half of the pancake on his own, and still remains thin! I like to save the flatter middle to cut into “bread” shapes to make a peanut butter and jelly sandwich for lunch; it is so good!! Store any uneaten pancake in the refrigerator. It heats up nicely in the toaster.
6 eggs
1/8 tsp stevia (I use Bolivian stevia. This is equivalent to ¼ cup of sugar sweetness)
1/8 tsp salt (I use Real Salt)
2 tsp cinnamon
2 tsp vanilla
¼ cup coconut flour
¼ cup cream
¾ cup unsweetened almond milk (I use vanilla)
¼ cup coconut oil- you do not add this to the batter, you melt it in the pan.
Preheat oven to 350 degrees. When the oven is hot, put your empty 9x13 baking dish in it while you are making the batter. When the dish is hot, put your ¼ cup of coconut oil into the hot dish to melt.
In a medium-sized bowl, beat the eggs with the stevia, salt, cinnamon, vanilla and coconut flour. Add the cream and almond milk, and mix until smooth. (if you are dairy-free substitute the ¼ cup of cream for ¼ cup more of almond milk.)
Pour your batter into the hot pan that has the coconut oil melted in it.
Bake on the center rack for 25 to 30 minutes until puffed up and golden brown.
I make the entire recipe for just the two of us. My husband, Mark, is a pancake monster and can eat half of the pancake on his own, and still remains thin! I like to save the flatter middle to cut into “bread” shapes to make a peanut butter and jelly sandwich for lunch; it is so good!! Store any uneaten pancake in the refrigerator. It heats up nicely in the toaster.
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