Want to try something fun and a little different?
These organic German pancakes are made from scratch with freshly milled wheat, giving them a golden, fluffy texture and a naturally high protein boost.

Finish them with a pat of butter and a tablespoon or two of fresh lemon juice and your favorite natural sweetener—organic powdered sugar, local raw honey, or 100% pure maple syrup. Tip: No powdered sugar on hand? Just blend sucanat in a dry blender for an easy homemade version.

Ingredients

• 1 cup flour (we use freshly milled wheat flour)
• 1 cup organic milk (try almond or coconut milk)
• 1 teaspoon sea salt
• 6 pastured eggs
• ½ stick organic butter
• 1 tsp vanilla (optional)

For baking:

• Preheat Oven to 380–400°F
• Preheat cast iron skillet or family-style glass baking dish (glass 9 * 13 cake pans work great to cook for a crowd rather than making one at a time for each individual). Muffin Pans work well too for smaller serving sizes.

Instructions

1. Cut the butter into thin pieces and use it to generously grease each skillet or baking pan.
2. In a medium bowl, whisk all ingredients until smooth. Pour the batter into the prepared skillet or cake pan. Our family doubles the recipe and then divides the batter into 1 3/4 cups for each cake pan.
3. Bake for 15–19 minutes, until puffed and golden brown (longer for a deeper color).
4. Cut into 3 inch strips and serve warm with butter, organic powdered sugar, freshly squeezed lemon juice, and 100% maple syrup.

Variations:

• Peanut butter with maple syrup
• Fruit spread
• Fresh berries
• Yogurt