GermProof German Pancake
Monday, June 29, 2026
German Pancakes, (aka Dutch Baby) are a fluffy egg based baked breakfast dish. They can be served savory or sweet, we generally have them sweet. I have replaced the milk and flour and serve them with tons of raw fruit to make them GermProof.
Ingredients:
- 6 TBSP butter
- 1 cup unstrained almond milk OR 1 cup water and 1 TBSP almond butter
- 1 cup sprouted wheat flour
- 6 large eggs
- 1/2 tsp sea salt
- Fresh fruit to serve
1. Preheat oven to 400. Place 6 TBSP butter in a 9 x 13 pan and set the pan in the oven while it preheats to melt the butter.
2. In a blender, combine 1 cup unstrained* almond milk (or 1 cup water and 1 TBSP almond butter), 1 cup sprouted wheat flour**, 6 large eggs and 1/2 tsp sea salt.
3. Blend until all is incorporated.
4. Pour into hot pan with melted butter.
5. Bake 22 minutes or until set and edges are puffy and golden.
6. Deflates after removing from the oven. Serve with fresh fruit.
* you have to have the protein from the whole almond in order for the pancake to puff up. If you use strained milk or store bought almond milk, use the almond butter to give you the necessary protein to achieve a puffy pancake.
** Other flours work as a substitute
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