By Gwen Brown 162 Comments
This low carb German Pancake recipe is the answer to my heart’s cry for the perfect sugar free breakfast. Back before I read Trim Healthy Mama, we would eat a version of this oven pancake nearly every week. It was heavenly. I’d tweaked a recipe from my Finnish friend Jen. The Finns call it Pannukakku. Jen’s kids prounounced it “Bunny Cake,” and the name stuck.
But it also stuck to the thighs like nobody’s business. It contained a whole stick of butter, 3/4 cups of sugar, 2 cups of milk, 1 1/2 cups of flour, 6 eggs…it was SO naughty. But ever so delicious. I was grieved to give it up. Nigh unto heart sick.
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Finally…FINALLY I have perfected a THM version of my favorite breakfast dish. If you’ve never had the pleasure of baking or enjoying a German or Finnish oven pancake, it’s a real treat. My old recipe would puff up as it baked and become a GIANT fluff that would shrink back down as it cooled.
This version rises in the oven just like the sugary version, AND it’s got the essential custard-like texture with the sweet crust on the top and edges. My favorite.
*swoon*
I served it this past weekend, and it was a big hit. Even my kiddo that doesn’t like eggs was asking for seconds and super excited about it. I served it with a drizzle of real maple syrup for the kids, and my sugar free maple syrup for my Trim Healthy Man and me. We also had spoons of warm sugar free berry syrup mingled over the top. H.E.A.V.E.N.
(Sorry about the blurry photos. I suspect it’s directly connected to tiny syrupy fingerprints that I later discovered on my lens.)
I can assure you that I’ll be eating this in the morning.
Here’s your printable Low Carb German Pancake Recipe
5.0 from 11 reviews
Low Carb German Pancake Recipe [S]
We call this "Bunny Cake" at our house. But not matter what you call it, it's my favorite breakfast treat. Somewhere between a baked custard and a pancake, this delightful S breakfast is a family pleaser, and the perfect weekend or holiday breakfast treat. It reheats nicely.
Author: Gwen
Recipe type: Breakfast
Serves: 10
Ingredients
- 4 T butter (1/2 stick or ¼ cup)
- 6 eggs
- ½ c. xylitol or erythritol + stevia to sweeten (2 scoops)
- 2 tsp. vanilla
- 1½ cups oat flour*
- 1 t. salt
- 1½ c. unsweetened almond milk
- ½ c. cream or ½ & ½
- ¼ tsp nutmeg, optional
Instructions
- Preheat oven to 375.
- Place 9x13 casserole dish into oven as it preheats, and add 4 T of butter (half of a stick) to the pan and allow to melt as you mix up the batter.
- In a blender or bowl, combine remaining ingredients, and whisk together until well blended.
- Pour batter into hot casserole dish, and swirl with melted butter to blend it in briefly.
- Bake for 30 minutes.
- Serve with Sugar Free Berry Syrup, and/or Sugar Free Maple Syrup, and dust with powdered erythritol if desired.
Notes
*If you do not have oat flour handy, blend 1½ cups of oats in your blender to make your own. Check your carb count if buying premade oat flour- they can vary. If you'd like to lower the carb count, try subbing ½ cup of oat fiber for the oat flour.
Usually, oats and oat flour are an E ingredient, but I calculated the servings in this recipe, and it's squarely in S territory.
Cut into 12 servings, I calculate 8 grams of fat, and 6 net carbs per serving if using 1½ cups of ground oats.
Cut into 10 servings, I figured 10 grams of fat and 7 net carbs if using 1½ cups of ground oats.
So, what does *your* family call an oven baked pancake? 🙂
And now for MY favorite part of Trim Healthy Tuesdays: all of the FANTASTIC link ups from other THM bloggers! Thank you all for making Tuesdays so inspired, trimming, and fun!
And now for LOTS more Trim & Healthy Inspiration…
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