Gluten-Free German Pancakes – Grandma’s Favorite!

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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