Anti-Inflammatory German Pancakes

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German Pancakes AKA Dutch Babies are a staple in this household! My mom used to make them for us when we were growing up, but that was back when we still baked with gluten, sugar, and dairy. These are the anti-inflammatory version of German Pancakes and they are SO GOOD- you won’t even notice the difference. 




















These only contain a few healthy ingredients and the bulk of the recipe are eggs- so they are packed full of protein! All you have to do is add all of the ingredients to a blender, then blend for about 20 seconds, and bake for 16 minutes! SO EASY. 




















When to make these German Pancakes?

  • Meal prep them on Sunday and eat them for breakfast throughout the week 
  • Post-workout snack 
  • After school snack 
  • Saturday/Sunday brunch 

You can make these as sweet as you want by adjusting the amount of monk fruit or stevia you add. I like mine to be on the sweeter side because then they are tasty on their own, but play around with the ratio and follow what your heart desires!

Keep these German Pancakes anti-inflammatory by topping them with monk fruit sweetened maple syrup, monk fruit sweetened melted chocolate chips, unsweetened coconut milk yogurt, strawberries, or a blueberry compote! 




















If you make these German Pancakes, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #tasteofliberation.




The best anti-inflammatory German Pancakes that will leave you feeling fueled and energized! 



For the pancakes:

  • 12 pasture-raised organic eggs
  • 1 cup fresh unsweetened almond milk 
  • 1/3 cup coconut flour 
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon monk fruit drops 
  • 1/4 teaspoon sea salt 
  • 1/2 teaspoon cinnamon 
  • 2 tablespoon coconut oil

Melted chocolate topping:

  • ¼ cup monk fruit sweetened chocolate chips (I used ChocZero)
  • ½ teaspoon coconut oil 
  • Pinch of sea salt



  1. Preheat the oven to 425F. 
  2. Place coconut oil in a 9X3 baking dish then put the dish in the oven to allow coconut oil to melt. 
  3. Add all of the ingredients to a high-speed blender and blend on high for 20 seconds. 
  4. Pour the mixture into the prepared pan. 
  5. Bake for 15-18 minutes, until set in the middle. 
  6. Meanwhile, melt your chocolate and coconut oil in a small saucepan over low heat, stirring continuously until it has fully melted.
  7. Cut the pancakes into 12 squares. 
  8. Serve topped with strawberries and chocolate sauce!


NOTE: Store in an airtight container for 1 week or in the freezer for 3 months. 


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