In our pre-paleo existence, we would gorge on German Pancakes (or oven pancakes, or Dutch babies, whatever you want to call them) pretty much every Sunday morning. We would save the real syrup for ourselves and feed the artificial stuff to our kids. We are horrible parents.

So it’s been about 4-ish months since we’ve eaten German pancakes, and I’m not gonna lie, I really miss them. I don’t miss the rock-in-my-belly feeling, but they taste so good I would overlook that. So for Mother’s Day, I wanted German Pancakes, and by gosh, I was going to have them. I did a search for a paleo version, found one, and crossed my fingers that I was not about to waste a dozen eggs and 2 cups of almond flour. And I didn’t. They were so good! Mother’s Day was saved. I will say that although we leave dairy out of all of our paleo meals, I did add butter to this one. You could certainly use ghee, coconut oil, or a combo of both, but I love the buttery flavor in this so since I was splurging, I went all out.

The ratio of eggs/flour/milk are much different than the non-paleo version, so this will use a lot. Our family can eat a double batch (with a few leftovers to spare), so if you have a smaller family or eat-like-a-bird kids, you might want to stick to the half batch.

My favorite way to serve these pancakes is with a drizzle of pure maple syrup (Grade B of course) and fresh, sliced strawberries. I bet blueberries would be good to. If you’re not a dairy-free paleo eater, try some whipped cream, that would be amazing!