Mornings are always a huge rush for me, so I’ve started making a big pan of this German “pancake” to make life simpler. Ok, actually…because it’s really one of those favourite recipes I can’t stay away from.
I found the recipe from Gwen at Gwen’s Nest and then we tweaked it to make it an even lower carb version. This is amazing served with a dollop of whipped cream and fresh berries, or with a light syrup. Just be careful if you want to use an additional sweetener for a topping, as it can take a healthy sugar-free breakfast into a giant sugarload!
Honestly, it is delicious just as is. You can also take a handful of mixed berries, a couple tablespoons of water, and stevia and then heat to make a berry sauce! This serves 6, or a whole week of breakfasts for one! Mmmm…
Adapted from Gwen’s Nest
Low Carb German Pancake
- 4 T butter (1/2 stick or 1/4 cup)
- 6 eggs
- 1/4 cup xylitol*
- 1/4 cup erythritol*
- 2 tsp. vanilla
- 1 cup oat fibre
- 1/2 cups oat flour**
- 1 tsp. sea salt
- 1½ c. unsweetened nutmilk
- ½ cup cream
- ¼ tsp. cinnamon, opt
*You can use just xylitol or erythritol (1/2 cup), but I like having a half and half mix. If it’s not sweet enough for you, you can use a little liquid stevia to sweeten.
**Just blend a little over a 1/2 cup of oats into a flour in a blender to make an easy oat flour. I’ve also made this recipe using completely oat fibre and skipping the oat flour, this lowers the carb count even more. I love this oat flour from NuNaturals.
Preheat oven to 375. Place 9×13 casserole dish into oven as it preheats, and add butter (half of a stick) to the pan and let it melt in the stove.
In a bowl, combine remaining ingredients, and whisk together until mixed well.
Pour batter into hot casserole dish, and swirl with melted butter to blend it in briefly. Bake for 30 minutes.
Brunch or breakfast, or are you a breakfast skipper?
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