Remember my pancake mega-fail a few months ago? Well, since then, I’d pretty much given up on a satisfying Paleo equivalent to fluffy, buttery pancakes. Mmmm.
But then I came across this divine recipe for Paleo-friendly German pancakes over at the Foodie and Family.
I was going to feature a different recipe today, but I decided to be nice and not make Erika wait a few more days for this recipe. It’s really simple, actually. And it takes advantage of the bounty we have right now in the Northeast: Apples, of course!
I’m surprised I haven’t come across something like this sooner. Simple, delicious, packed with the protein of eggs and the fiber of coconut, this recipe is fantastic fresh out of the oven, and will be good warmed up later in the week, too.
And, I’m pretty sure these actually WILL sate your pancake hankering. And since they’re a bit eggy, they’ll probably also sate your hankering for FRENCH TOAST. No, seriously. If it doesn’t, that just means more for me. I decided to tweak the original recipe just a hair, and I also portioned these out before baking, so I now have cute little individual-sized German pancakes! Also worth mentioning is that these babies are pre-sweetened and ooey-gooey, and you really don’t need to top them off with butter or syrup! Om nom!
Okay. One more photo. Just to emphasize how much you want to make these.
Paleo German Pancakes with Apples
• 6 eggs
• 1 cup unsweetened almond milk (I use Almond Breeze Unsweetened Vanilla almond milk)
• 2+1 tablespoon coconut oil, melted
• 2 teaspoons pure vanilla extract
• 2 tablespoons + 2 teaspoons pure maple syrup
• 2 tablespoons honey
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1 + 1/8 teaspoon nutmeg
• 1 teaspoon cinnamon
• 2 apples, cored and chopped
• Juice of 1/2 lemon
• Sea salt
• Chopped walnuts (optional; adds to p+ value)
Preheat oven to 425°.
In a medium bowl, whisk together eggs, almond milk, 2 tablespoons melted coconut oil, vanilla extract, and 2 teaspoons maple syrup. Once whisked together, add coconut flour, baking soda, and 1/8 teaspoon nutmeg. Beat together well.
Once your pancake batter is whipped up, start on your apples. In a large sauce pan, melt 1 tablespoon coconut oil, and add 2 tablespoons maple syrup, honey, 1 teaspoon nutmeg, and cinnamon, simmering quickly until blended. Add chopped apples (I keep the skin on) to the pan, and spritz with lemon juice. Season with sea salt to taste. Stir to cover apples in coconut-maple-honey-spice mixture, and simmer until apples begin to soften—approximately 2–3 minutes. Remove from heat.
Grease ramekins or muffin tins with cooking spray. Spoon apple mixture into the bottom of each ramekin or tin, approximately 2 generous tablespoons, depending on size of apples.
Once apples are evenly distributed, pour batter mixture over each cup of apples, until just covered. For me, this was approximately 2 generous tablespoons.
If you like, top your German pancakes with a few walnuts or pecans.
Bake for 20 minutes at 425°, and then reduce heat to 375° and continue to bake for another 15 minutes.
Remove from oven, and be cautious when un-ramekinning, as they will be HOT.
This recipe will make approximately 15 [surprisingly filling] pancakes, at 2p+ each, for my WW folk!