German Pancakes

In my house growing up, the weekday breakfast usually consisted of cold cereal or oatmeal. On the weekends, I loved to actually make breakfast. Usually pancakes or waffles, often with eggs and sometimes even bacon. Once in a while I would do something a bit different: I once made strawberry shortcakes as a surprise for my parents. But a regular family favorite has always been German Pancakes.

I am not sure where this recipe first originated. It is an old family recipe that has been passed down on my mom’s side. Instead of being cooked on the stove like regular pancakes, the whole batch of batter is baked in the oven. The fun part is that when it’s done it puffs up like a mountain range. This simple breakfast can be ready within 30 minutes, with minimal effort.

German Pancakes Recipe

4-6 Tbs Butter* (for dairy free I’ve used coconut butter)

1 Cup Milk (for dairy free I’ve used Almond Milk)

1 Cup Flour (for gluten free use 1 cup all purpose gluten free mix  –  I generally use about 1 cup almond flour, 1 cup brown rice flour, ¼ cup coconut flour, and ¼ cup tapioca starch for my mix). I have used just rice flour with success but the flavor profile is a tad different.

6 eggs

½ tsp salt

*Use 6 tbs if using a 13×9 pan. For my round cast-iron I find 4 tbs to be sufficient.

Preheat oven to 375 F. Put your butter in your pan (13×9 or cast-iron, mine measures about 10.5 inches). Melt in the preheated oven. While the butter melts, put the rest of the ingredients in the blender and blend till smooth. Don’t overdo it because it can cause the pancake to come out rubbery.

Once the butter is melted, gently pour the batter into the pan. If you just dump it, the butter will be pushed away and the end product will stick. Place in the oven and bake for about 25 minutes. To serve, top with syrup. It’s also delicious with a dollop of greek yogurt, fresh berries, and a light drizzle of honey.

This serves about 4-6 people; or 2 very hungry, or even 8 unhungry people. So, um… you be the judge. In my teen years, we often did a double batch, making two 13×9 pans. We are a family of 7 and my brother had an endless pit of a stomach.

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This is fresh out of the oven. As it cools it shrinks down a bit. I just realized I neglected taking a picture of a slice with syrup… guess I was too  hungry.

What is your favorite breakfast?

Coming soon… berry filled apples.


Homemade Mayonnaise!

Mayonnaise! Ever wanted to make a tuna salad sandwich and been completely out of mayo? Perhaps you had already started putting the ingredients together and you pull out your mayo jar, excited in anticipation of the impending food. Perhaps you plan to grill that tuna sandwich with cheese. You have your tomato soup warmed up. You are ready. All you need to do is mix the mayo into the tuna. But wait, you don’t have enough mayo in the jar! Not even if you scraped every bit out with a rubber spatula. What can you do? Well, you could toss in some ranch salad dressing, but that would just be counterintuitive to this post. So… You decide to make your own. Quick, easy, and oh-so-tasty. You can have your very own mayo in about five minutes. Seriously.

Mayonnaise can be versatile. Besides using it for salads and sandwiches, you can use it for oil or egg replacement in some recipes. Handy if you have run out of eggs but have mayo on hand! Making your own mayo has its advantages. You know the ingredients going in to it and it’s quick. Most store-bought mayonnaise is made with soybean or canola oil. Both oils are often labeled as ‘vegetable oil’ and neither of them is very good for you.

I found this site with an interesting breakdown of cost between store-bought and homemade mayonnaise if you are interested:

I once bought the stuff made with olive oil. Not that tasty, tasted olive oil-ish. I didn’t care for it. But this… this was tasty, tangy. Yummy, fresh, paleo-friendly mayonnaise: this recipe makes about 1 cup.

What you need:

An egg yolk

*Lemon juice: 2 tsp.

¾ cup Oil of choice: Could use half olive oil, half coconut oil. Heck, you could even use bacon grease if it suits your fancy. The recipe I used called for macadamia nut oil or avocado oil. As I could find neither I used peanut oil because of its neutral flavor. I think I will try the olive/coconut oil combo next time around. Just to keep things interesting.

Optional add-ins: ¼ tsp salt, ¼ tsp Dijon mustard

* I added ½ tsp white vinegar so used 1 ½ tsp. Lemon juice.

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Place all ingredients except the oil in a bowl (or even a blender/food processor) and whisk/blend. Very slowly add in the oil in a thin stream. If you add in too much too fast the emulsion won’t happen properly and it will be difficult to save. You can place a lightly damp towel under the bowl to help stabilize if needed.

Once the emulsion starts and the mixture thickens up nicely, you can add the oil a bit faster. Once all the oil is used, season to taste. Have fun with your seasonings. Add paprika, dill, lime juice instead of lemon, white pepper. Enjoy!

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And there is the creamy goodness! I served it with pan-fried potatoes. Hubby loved it. Makes into an absolutely delicious fry sauce and it would be fabulous for potato salad. It keeps for up to 2 weeks.

Oh, and now I want to make potato salad….

Have you ever tried homemade mayo before? Have an experience to share?

Coming soon… family breakfast favorite: German Pancakes!

Mmmm Coconut!!!

Coconut Deliciousness!

I have found a new love. When I first read about coconut butter, my response was “I have never heard of it. I didn’t even know it existed!” Then I found out that it was sooo easy to make. I started researching this in the beginning of January, so not that long ago. At the time, I was experimenting with gluten/grain/dairy free baking; I was dipping my toes into baking with coconut flour using leftover coconut pulp from making coconut milk from dried unsweetened coconut flakes. Then I found myself reading up on all the amazingness of coconut!

Coconut used to be looked down upon as being bad for us. It was believed to be filled with cholesterol, but we now know that this wonderful food is actually filled with Lauric acid, which makes up about 50% of this amazing fruit.

The Coconut Research Center has this to say about coconut:

“Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a “functional food” because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations. Pacific Islanders consider coconut oil to be the cure for all illness. The coconut palm is so highly valued by them as both a source of food and medicine that it is called “The Tree of Life.” Only recently has modern medical science unlocked the secrets to coconut’s amazing healing powers.”

So, allow me to take you on this wonderful journey that allows even you to harness the powers of coconutty goodness.

Coconut Milk

So, we will start with coconut milk. This was the first coconut product I learned. Totally simple and there are a couple of ways to do it. Fresh or Dried.

With a fresh coconut, you of course have to drain the coconut water, open the coconut, and de-meat the shell: has a wonderful tutorial on how to do this. You can use 1 coconut per 3 cups water. For thicker milk, you can add more coconuts. If you use enough (about 3 coconuts), you can make coconut cream which makes a wonderful substitute for whipped cream. (I have not yet made the coconut cream, but I plan to share it with you sometime soon!)  Then, you will need to blend it with the water.

With dried coconut, I found I prefer the dried unsweetened flakes from Bob’s Red Mill. The flakes are large but I feel the milk comes out better. Use 2 cups flakes and 4 cups hot water. (I find I prefer 3 cups water for extra thickness.) Bring water to a boil on the stove, stick the flakes in and let it sit for an hour. This helps bring out all that lovely coconut oil and softens the flakes to blend easier.

Once the coconut is blended, squeeze through a couple layers of cheesecloth (or like me, a thin linen-like kitchen towel). The remaining pulp will be used as coconut flour. I’ve heard tell that you can actually re-use the pulp by running through the milking process again with the same milk to make it that much thicker and creamier. This process will be a future post with the coconut cream.

Here are some pics from my most recent foray using fresh coconut (I’m still new to the fresh coconut, gotta get my practice in!)…

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Not the best pic, I know. Toddlers can be so difficult to photograph. They have this thing where they like to move… a lot.

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Gotta do the taste test!

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Mmm… lovely coconut bits.

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Helping keep the lid on!

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You can see my pitcher and kitchen towel setup there in the background. So fancy, I know.

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And there it is… lovely coconut milk!

Coconut Flour

So, you have this coconut pulp leftover from your coconut milk-making process. What to do with it? I often just stick it in my nifty little toaster oven and stick it on a low heat for a couple hours. Some say they do 130 F, but my big oven goes only as low as 170 F. However, I usually get too impatient to just leave it, so I often will even kick it up to 300 ish. Have to keep a keen eye on it though and stir often… we only want to dry the coconut, not toast it. Once dried, I whiz it through a food processor or blender. It won’t get as fine as the coconut flour you can purchase in a store, but I find it perfectly passable in baking. You could call it coconut meal if coconut flour confuses you. I don’t mind finding little miniscule bits of coconut in my baked goodies.

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Coconut Butter

So… the mystery of coconut butter. “What is coconut butter?” you may well be asking. It is the epitome of deliciousness, if I do say so myself. All you have to do it whiz 4 cups of dried flakes through a blender (don’t try fresh coconut! It won’t work. I may or may not have tried this myself and gave up after an egregious amount of time.) A food processor would also work, but the blender is definitely faster. You need 4 cups of the flakes so that it can rotate easier (you will need to scrape down the sides some.) This seriously doesn’t take very long. Only about 5 minutes. I came across a recipe that used 2 cups flakes and 2 cups macadamia nuts. If I could find some, I would definitely try it.

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This was only about 3 cups.

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This was after maybe about a minute of blending. It didn’t want to circulate so I added about a cup of cashews. You can see some of the bigger chunks are the cashews.

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Very nearly there…

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Just look how it pours! If using just coconut, it is suggested to store it at room temp. However, since I used nuts I stuck it in the fridge. It will go solid at room temp, just microwave it a bit to soften.

What can coconut butter be used for? All kinds of things… oatmeal, coffee, glaze for cakes, on pancakes, eaten on a spoon (which I may or may not have done the most often…), use as a magic shell on ice cream,  dip fruit in it and stick it in the fridge to harden. Coconut butter is completely decadent in flavor and totally good for you.

Here I used some as a glaze for my paleo zucchini brownies… Good while soft and gooey, and even better as a thick crust. Yumm!

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Coconut Butter Balls

Thought I was done raving about coconut butter, did you? Well, here it is again! Had a chocolate craving (you know when Aunt Flo comes to visit… those cravings hit hard!), and so I took some plain coconut butter, mixed it with some plain almond butter and, being warm, was pliable like dough. Perfect for forming into small balls. Which I did. Flew those babies into the freezer and took out my bag of lovely chocolate chips, dumped a good amount in a small bowl, and melted it up in the microwave. Those little balls were right cold so I rolled them through the luscious chocolate and forked them back to the plate and back to the freezer. Where they didn’t wait 5 minutes. Cuz I couldn’t wait 5 minutes. Gotta taste those babies!

Some pics!

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My silly camera didn’t want to focus on the chocolate in my hand, but the chocolates on the plate instead. But… you get the idea. Totally. Scrumptious. Deliciousness.

By the way, I did try it out with my coconut/cashew butter and was just as good, though a tad gooey-er on the outside and not quite as pliable. Still oh-so-tasty though.

Have you had coconut butter before? How did you first hear about it?

I think next time I make these balls, I’ll stick an almond in the middle and it will be like an almond joy. Oh the joy… J