Healthy German Pancakes

When my children were young, I used to make German pancakes for them on Christmas morning. Of course, these are traditionally made with white flour. I was elated when I figured out how to make them with an alternative flour! I typically serve them with raspberries that I have simmered on the stove top with a little maple syrup.

Ingredients:

2 Tablespoons ghee or coconut oil

8 pastured eggs

1 cup almond milk

4 Tablespoons plus 2 teaspoons arrowroot starch

4 Tablespoons coconut flour

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

2 teaspoons vanilla extract

pinch of sea salt

Instructions:

Preheat oven to 425 degrees.

Scoop the ghee or coconut oil into a glass 13 x 9 inch baking dish. Melt in the oven and keep an eye on it so it doesn’t burn.

In a blender, whip all of the ingredients together until smooth. Pour the mixture into the oven-warmed pan over the melted fat. Bake for 15-18 minutes, until set in the middle.

Serve topped with fresh fruit and monk fruit maple syrup.

Enjoy!!