Description
Like many pancake recipes, this traditional recipe consists of using flour, eggs, sugar and butter to create a delicious, sweet breakfast treat. German pancakes are unique in that you use a cast iron to hold all of the batter and let it rise in the oven. The middle of the German pancake comes crashing down once it is removed from the oven, with the sides still puffed up around the edges.
Ingredients
Scale
Pancake:
- 4 tablespoons grass-fed butter, cubed
- 3 eggs
- 1 cup coconut milk
- ¾ cup cassava flour
- 1 tablespoon coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ¼ teaspoon sea salt
Topping (optional):
- arrowroot starch, for sprinkling
- low-sugar strawberry jam
Instructions
- In a 10- or 12-inch cast iron skillet, add in cubed butter. Alternatively, preheat the cast iron skillet first, then add in butter to the preheated skillet and let melt completely before adding in pancake mixture.
- Preheat oven to 450 F and place cast iron skillet in the oven as it is preheating.
- Add eggs into a blender and blend on high.
- Add in coconut milk, cassava flour, coconut sugar, baking powder, vanilla extract, cinnamon and sea salt.
- Continue blending until thick and creamy.
- Once oven has reached 450 F, remove skillet from the oven and pour pancake mixture into the skillet.
- Place skillet back into the oven immediately.
- Bake for 15–20 minutes.
- Serve hot with sprinkled arrowroot starch and strawberry jam, if desired.
Notes
Rather than a cast iron pan, you can also use a cake pan for this recipe.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving (161g)
- Calories: 360
- Sugar: 4.3g
- Sodium: 299mg
- Fat: 26.9g
- Saturated Fat: 19.1g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 25.4g
- Fiber: 1g
- Protein: 6.1g
- Cholesterol: 153mg
Keywords: german pancake recipe, gluten-free german pancake, dutch baby recipe
