Grain Free German Pancake

Preheat oven to 400
Combine 4 yolks, sweetener and salt in a bowl and whisk until thick and lemon color (about 1-2 minutes)
Whisk in the milk, water and vanilla. Add in the arrowroot and whisk until smooth
In a separate bowl, beat the egg whites until stiff peaks form, but not dry
Add the whites to the yolk mixture, gently whisk until the whites are incorporated, but not deflated. Light foam is what you want
Melt 3 tbsp of butter in a 10 inch oven safe skillet (I prefer cast iron) over medium heat
Once the bubbles have subsided, pour the batter into the skillet and cook until the bottom is golden (about 2 minutes)
Place the skillet in the oven and bake until it puffs up and the top is golden and feels dry and set (about 5 minutes)
Slide onto a plate and serve hot with grass-fed butter and syrup, fresh fruit sauce or warm preserves

Quick Notes:

I wanted to take the photo of the pancake in the skillet so I poured syrup on it immediately and it made the bottom carmelize a bit since it ran down the sides to the bottom of the hot pan. We loved it and will always do that instead of placing it on a plate first

prep time:
cook time:3 min
ready in:
  • 4 large pastured eggs, yolks and whites separated
  • Paleo sweetener of choice to sweeten
  • 1/4 cup non-dairy milk (I used unsweetened vanilla coconut milk)
  • 1/4 cup lukewarm water
  • 1/2 cup arrowroot powder
  • 1/4 tsp vanilla extract
  • 1/8 tsp sea salt
  • 3 tbsp grass-fed butter (coconut oil for dairy free)