German Pancakes - Breakfast Recipe of the Year!

German Pancakes

Prep Time: 5 minutes

Cook Time: 25 minutes

Servings: 3

Ingredients:

• 6 eggs (I prefer pasture raised, but if you don't have access to those, then organic, cage-free are next best)
• 1 c almond milk
• 1 c of My Gluten Free All-Purpose Flour Blend (My flour blend uses brown rice flour, potato starch, & tapioca flour, so if you need to completely Paleoify it and can't have brown rice flour, you can use 1 cup of finely ground blanched almond flour, but it does change the consistency slightly). 
• 4 TBSP grass fed butter
• 1/2 tsp. salt

Instructions:

1. Preheat oven to 425 degrees. Put a large cast iron skillet (or a regular 9x13 pan) with the 4 TBSP butter in it to preheat at the same time.
2. Beat the eggs well (I used a whisk).
3. Mix in the 1 c Gluten Free flour, 1 c almond milk and 1/2 tsp salt.
4. Remove the preheated skillet or pan from the oven. Pour the batter into it and bake for 20-25 minutes or until golden brown (if you are using a regular 9x13 pan, bake for 12-15 minutes or until golden brown). 
5. Remove from pan, cut however you would like (squares? Pie Shaped? Get creative!), add a little maple syrup to the top, and enjoy! 

Variations: You can also make this recipe in muffin tins, which is perfect because then you don't have to cut it up and they are easy to share. Preheat them in the oven at 375 degrees with a little piece of butter in each hole (watch the butter to make sure it doesn't burn and remove it once melted). Remove the pan when it is preheated, use a brush (I used a basting brush) to make sure the sides get a coating of the butter, then pour the batter evenly distributing it in both tins. Bake for 10-15 minutes, or until golden brown. Regular muffin tins will work, but the extra large muffin tins are great for this! They will puff up a lot, and then fall after you take them out, but that's to be expected. Enjoy!

Source: barbellsandbaking.com