When my children were young, I used to make German pancakes for them on Christmas morning. Of course, these are traditionally made with white flour. I was elated when I figured out how to make them with an alternative flour! I typically serve them with raspberries that I have simmered on the stove top with a little maple syrup.
2 Tablespoons ghee or coconut oil
8 pastured eggs
1 cup almond milk
4 Tablespoons plus 2 teaspoons arrowroot starch
4 Tablespoons coconut flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 teaspoons vanilla extract
pinch of sea salt
Preheat oven to 425 degrees.
Scoop the ghee or coconut oil into a glass 13 x 9 inch baking dish. Melt in the oven and keep an eye on it so it doesn’t burn.
In a blender, whip all of the ingredients together until smooth. Pour the mixture into the oven-warmed pan over the melted fat. Bake for 15-18 minutes, until set in the middle.
Serve topped with fresh fruit and monk fruit maple syrup.
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