German Pancakes
German Pancakes are usually light, puffy and much fatter than regular pancakes. Normally they are made with some flour, but I thought I'd try almond flour instead. It turned out not as light and fluffy and didn't puff up as much as the traditional recipe did, but they were yummy anyway and a good substitute for regular pancakes.
1 T butter or coconut oil
3 eggs
1/4 C almond flour
1/4 C milk or almond milk
This can be doubled to make enough for 4 servings.
Place butter in a shallow dish, like a pie dish or a 9x9" square baking dish. Put it in the oven while you preheat to 400 degrees. Meanwhile, beat together the remaining ingredients until smooth. Once the butter has melted and oven reaches temperature, pour in the batter and return to the oven. (Pictured above just as I popped it into the oven). Bake at 400 degrees until it puffs up and lightly browns.
I served with 1/4 C strawberries (fresh from my back yard) and Nature's Hollow sugar free raspberry syrup.
Makes two (slightly small) servings, 245 calories, 5 grams carbohydrates, 1.5 grams fiber - recipe only. With 1/4 C strawberries - 250 calories, 6.4 grams carbohydrates, 2 grams fiber. 2 T Nature's Hollow syrup will add 20 calories and 1 net carb.
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