Easy German Pancakes
Easy and quick, high protien, dairy free breakfast made with only 5 ingredients and baked in the oven to fluffy perfection.
Equipment
- 12 inch Cast Iron Skillet or two 9 inch Round Cake Pans
- Whisk
- Large Mixing Bowl
Ingredients
- 1 tbsp coconut oil any oil of choice will work
- 6 large eggs
- 1 cup homemade skinny cashew milk (check out my recipe) any milk can be substituted
- 1 cup unbleached all purpose flour
- 1/2 tsp sea salt
Instructions
- Preheat oven and cast iron skillet (if using) to 400 degrees Farenheit.Add oil to cast iron skillet or cake pans and place in oven until just melted. Be careful not to let burn. One minute should be plenty of time.
- In a large mixing bowl, whisk eggs. Add flour, milk and salt. Mix with whisk or fork until combined. Batter may have a few lumps, this is fine and prefered. Do not use an electric mixer for this step as it mixes too well and leaves the pancake flat.
- If you haven't taken the skillet or pans out of the oven yet, take it out now. Swirl the melted oil so it coats the entire bottow and up the sides of your skillet or pan. Pour batter into the cast iron skillet or divide evenly between cake pans.
- Bake in oven for 20-25 minutes or until pancake has risen and developes a golden crust on the edges.
- Let cool then cut into quarters and serve with maple syrup and or powdered sugar.
Notes
- Substitute any oil or milk to fit your diet.
- Non-stick pans or cast iron work the best for a fun fluffy pancake, but a standard cake pan works just fine too.
- Nutrition is based off recipe as written and may change if you choose to substitute different milks or oil.