Tired of standing over a hot griddle flipping pancakes – one right after another – for your family’s breakfast?
Look no further than one pan pancakes.
Speedy One Pan Pancakes That are Packed with Nutrition
You might know these delicious breakfast treats as German pancakes, or Dutch Babies. And despite their name, they’re not much like flapjacks at all.
In fact, these one pan pancakes are more like a hybrid of an omelet and a soufflé. As they bake, they puff up and become golden with crispy edges and a tender almost custard-like center.
Unlike the traditional German variation of this recipe (which uses wheat flour, milk and eggs) we rely on low glycemic, gluten free almond flour, shredded coconut and protein-packed organic eggs to make a hefty pancake that will keep you full for hours.
Top with warmed organic blueberries or apples sauteed in butter and cinnamon for a deliciously sweet breakfast that’s surprisingly low in carbohydrates.
- 4 Tbsp. virgin coconut oil
- 1 c. almond meal
- 1/4 tsp. Celtic Sea Salt
- 12 large pastured eggs, beaten
- 1 c. fresh shredded, unsweetened coconut
- 1 tsp. cinnamon
- Preheat oven to 325 degrees F.
- Put the coconut oil in an 11×13 baking dish and put in the oven for about 5 minutes, until melted.
- Combine the rest of the ingredients in a large mixing bowl and pour into the hot pan.
- Bake for 15-20 minutes until the center is cracked and the sides are pulling away from the pan.
- Slice and serve warm with fresh fruit or pure maple syrup.