Easy Sunday Morning German Pancake
Ingredients
¾ cup preferred unsweetened milk
3 eggs
1 Tablespoon honey
2 teaspoons pure vanilla extract
½ cup gluten-free flour
¼ cup almond flour
¼ teaspoon pink Himalayan/sea salt
1-2 scoops Organixx Clean Sourced Collagens powder (optional)
2 Tablespoons butter/ghee/coconut oil
Optional toppings:
Fresh berries or chopped fruit
Ceylon cinnamon
Coconut/whipping cream
Drizzle of pure maple syrup or honey
Squeeze of fresh lemon juice
Nuts/seeds/granola/dried fruit
Instructions
- In a medium-sized mixing bowl, whisk together wet ingredients. Add dry ingredients and whisk again to incorporate fully. Let batter rest for 10 minutes.
- While batter is resting, preheat oven to 400F and place a 10-inch cast iron pan in oven.
- When oven is heated, remove heated pan and add butter/ghee/oil, coating bottom and sides of pan carefully. Slowly pour in batter.
- Place pan back in oven and bake for 15 minutes or until batter puffs up and edges brown.
- Cut into wedges and serve right away with desired toppings. Enjoy!
Notes
Serves 6.
Per serving :
Calories: 246
Total Fat: 16g
Total Carbohydrate: 18g
Dietary Fiber: 3g
Sugar: 2.5g
Protein: 11g
Ingredients Highlights
Almond flour is a gluten-free flour made by grinding almonds after the skin has been removed. It’s softer and finer than almond meal which is made by grinding almonds with the skin left on.
Raw honey is a good source of many vitamins and is rich in antioxidants. Its antioxidant and anti-bacterial properties can help support overall immune function.
With the Organixx Clean Sourced Collagens in this recipe, you not only get 5 different types of collagen, but also camu camu, acerola cherry, silica extract from bamboo, and zinc gluconate to help ensure your body can actually USE the collagen you’re taking.
I have always loved German pancakes and I can’t wait to try this version. Gluten free. I already have the ingredients even the cast iron pan