German Pancakes
Serves 2
A family favorite for years and years, the German Pancake is now gluten free and dairy free and no one knows the difference.
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
1147 calories
52 g
744 g
91 g
34 g
69 g
425 g
889 g
1 g
0 g
16 g
Nutrition Facts
Serving Size
425g
Servings
2
Amount Per Serving
Calories 1147
Calories from Fat 789
% Daily Value *
Total Fat 91g
141%
Saturated Fat 69g
345%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 744mg
248%
Sodium 889mg
37%
Total Carbohydrates 52g
17%
Dietary Fiber 2g
7%
Sugars 1g
Protein 34g
Vitamin A
22%
Vitamin C
2%
Calcium
14%
Iron
44%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup lite coconut milk
  2. 1/2 cup flour (I use Cup4Cup Gluten Free Flour; you can also use regular all purpose flour)
  3. 1/4 tsp Celtic or sea salt
  4. 4 large eggs
  5. 3-4 tablespoons coconut oil
Instructions
  1. Preheat oven to 425 degrees F.
  2. Prepare two 8" non-stick cake pans; if desired to help prevent sticking, first line your pans with parchment paper.
  3. Add 1 1/2 to 2 tablespoons coconut oil to pans, rotating pans at angles to spread coconut oil evenly over bottom of pan.
  4. In Vitamix (any blender will work for this recipe since you don't need high speed), add coconut milk. Remove the small top of the lid so you can add ingredients without splatter.
  5. Turn on blender on low and while blades are whirling, spoon in flour and salt together through the lid opening; blend until smooth. Stop blender and with spatula, scrape down sides and stir around blades to loosen any clumps.
  6. Turn blender back on and add eggs one at a time through lid opening.
  7. Stop blender and scrap sides and bottom again.
  8. Turn blender back on raising speed to setting 3 or 4 for about 6-7 second.
  9. Pour batter into prepared pans, dividing evenly.
  10. Bake 20 minutes
  11. Cool on racks 3-5 minutes,
  12. Using a pancake turner, loosen edges and underneath pancakes to left out to plates.
  13. Serve topped with a drizzle of pure maple syrup and fresh fruit, such as peaches, sliced bananas, or berries of your choice.
Notes
  1. There is no levening used or needed in this recipe. Using different flours or milks, however, will result in varying degrees of puffiness.
  2. If you have Celiac Disease, always purchase Glutenfree Certified flour products, such as Cup4Cup All Purpose Flour; it's also non-GMO certified. It does contain rBST-free milk powder.
beta
calories
1147
fat
91g
protein
34g
carbs
52g
more
Kat Maeda https://katmaeda.com/

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