Whole30 Eierkuchen
Discover the perfect balance of indulgence and healthy eating with this Whole30 Eierkuchen recipe, a German-inspired delight that's completely grain-free and dairy-free. Made with a blend of almond flour and coconut flour, these thin, crepe-like pancakes are light, fluffy, and subtly sweet thanks to a dash of vanilla extract and ground cinnamon. Whisked with wholesome ingredients like unsweetened almond milk and eggs, the batter creates a satisfying base for flipping golden perfection in ghee. Top with a vibrant medley of fresh berries for a naturally sweet finish that complements the nutty richness of the pancakes. Ready in just 30 minutes, this Whole30-compliant recipe makes a nutritious yet decadent breakfast or brunch option for anyone embracing a clean eating lifestyle. Perfect for those searching for Paleo pancakes, gluten-free crepes, or satisfying Whole30 brunch ideas!
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 4 large eggs
- 1 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 tablespoons ghee
- 1 cup fresh berries
Instructions
In a large mixing bowl, combine almond flour, coconut flour, ground cinnamon, baking soda, and salt. Stir to ensure the mixture is well combined and free of lumps.
In another bowl, whisk together the eggs, almond milk, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and gently mix until you have a smooth batter. Allow the batter to sit for a couple of minutes to thicken slightly.
Heat a non-stick skillet over medium heat and add a small portion of ghee to coat the pan.
Using a ladle or measuring cup, pour about 1/4 cup of batter into the skillet and immediately tilt the pan with a circular motion so that the batter forms a large, thin pancake.
Cook the eierkuchen for about 2-3 minutes, or until the bottom is golden brown and the top starts to set.
Carefully flip the pancake using a spatula and cook the other side for an additional 1-2 minutes until golden brown.
Transfer the cooked eierkuchen to a warm plate and cover to keep warm while you cook the remaining pancakes.
Repeat the process with the remaining batter, adding more ghee to the skillet as needed.
Serve the eierkuchen warm with fresh berries on top.
Nutrition Facts
Calories |
1297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 1668 mg | 73% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 20.7 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 780 mg | 60% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
