Growing up my mom would often treat us to some hootenanny pancakes, and they were truly the best. Since then, however, I've longed for a gluten-free equivalent, and miraculously these puffy hootenanny pancakes, (that I later found out are also referred to as German Pancakes or Dutch Babies), are not only nearly identical to the original recipe, but possibly better! I also made them for my older brother, and he raved about how he preferred this over the original (no offense mom).
These puffy, eggy pancakes are lip-smackin' good with cinnamon and maple syrup on top. Mmm...
INGREDIENTS:
- 1/3 cup grass-fed butter (I like Kerrygold)
- 8 eggs (preferably from pastured hens)
- 1 cup coconut, almond or raw milk
- 1/3 cup arrowroot starch/flour
- 1/4 cup coconut flour
- 1/2 teaspoons unrefined sea salt
- cinnamon for sprinkling
- Grade B maple syrup to drizzle on top
DIRECTIONS:
1. Preheat oven to 425 degrees.
2. Place butter in a 9x13 pan, and place in the oven to melt. (Keep an eye on it, so it doesn't burn).
3. Meanwhile, put eggs in a blender, and blend on high for 15 seconds.
4. Add the rest of the ingredients and blend for 30 seconds.
5. Once butter has melted, remove pan from oven. Pour the batter into hot buttered pan, and place back into the oven.
6. Bake for 20 minutes, or until golden and puffy. Remove from oven and sprinkle cinnamon on top.
7. Cut into slices. and serve warm with syrup, or any other desired topping.
Enjoy!
Approximately 3-4 servings
(Adapted recipe from here)
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