Growing up, my four younger sisters and I would spend the holiday season and a big chunk of the summer with my Grandma Ann & Grandpa Earl.
One of our favorite experiences at Grandma & Grandpa’s was all the delish homemade food that Grandma made us. (That and roller skating in their basement.)
Grandma made her famous German Pancakes almost every visit.
But when I went gluten-free, sugar-free (and more), my German Pancake days were SEEMINGLY over.
Recently, my mom shared Grandma’s recipe and my inspiration was sparked.
Could I make Grandma’s German Pancakes in a healthy, Kristian-friendly way?
This recipe confirms that in fact I can! (And you can too :)). tHIS RECIPE IS A GREAT HOLIDAY BRUNCH OR DINNER OR JUST AN EVERYDAY MEAL RECIPE.
Ingredients:
- 6 farm fresh or organic eggs, beaten
- 1 cup unsweetened vanilla almond milk
- 1t sea salt
- 1 cup gluten-free baking flour
- 4 T of grass-fed butter or vegan butter or coconut butter
- 1 organic lemon
- Swerve confectioner’s sugar substitute
- 2 glass pie pans
Step one: Preheat oven to 425.
Step two: Beat 6 eggs, 1 cup unsweetened vanilla almond milk, 1t sea salt and 1 cup gluten free baking flour all together.
Step three: In each pie pan, melt 2 T of butter in the bottom – by placing the pans in the oven for a few minutes. Remove once butter has melted.
Step four: Pour half the batter into each pie pan.
Step five: Bake for 25 minutes together until your pancake looks like the one featured in the photo.
Step six: Remove and enjoy with lemon juice and Swerve confectioners sugar substitute sprinkled over each piece.
Bless these beauties and enjoy the deliciousness! Xx
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