So you aren’t going to get your typical Sunday morning, almond milk latte hyped up blog post this morning. Instead I am going to spare you the long read and let you get straight to this deliciousness that has been requested. I will however give you a short summary of my day because I just wouldn’t feel right not talking for a minute. Snapshot, ready GO. Drank too much wine last night, slept like shit, went to the coffee shop this morning, didn’t feel like blogging, only had one latte, came home, and some bacon, went Merry Maid on my house for 3 hours, ate some more bacon with eggs this time, continued to scrub toilets and wash floors and do laundry, ate the last of the bacon, finished cleaning and felt better. Now I am writing this to you while I have some contraption in the oven that hopefully turns out well and that will be up for a vote soon ;). If its good, I plan on eating way more than I should, sitting on my couch, and doing nothing until bed time to wake up at that lovely hour of 0430 tomorrow to start my week. That’s all.
Now that I blabbed, lets just get to the bottom of this recipe, none of the credit for this goes to me. My bestie Tara over at The Foodie and the Family is the creator of this amazingness. All I did was cut it in half and make tiny ones cause I wanted to eat them all week, cause I am greedy like that. You can see the original recipe HERE. I would appreciate it if all of you went over to her Facebook page and gave her some like love and also feel free to leave some sort of sarcastic comment about the Caveman sending you ;) And, just in case you needed a reason, she is a mother of 5 children and rocks some serious Paleo Eats. K end of story, enjoy the recipe :)
German Apple Pancake
Prep time
Cook time
Total time
Serves: 8
Ingredients
- 6 eggs
- 1 cup almond milk
- 3 tbsp coconut oil, melted
- 2 tsp vanilla
- 2 tsp pure maple syrup
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/8 tsp nutmeg
- 2 apples, cored and diced
- 2 tbsp coconut oil
- 2 tbsp raw organic honey
- 1 tsp cinnamon
- 1 tsp nutmeg
- juice of 1/2 lemon
- handful of crushed pecans
Instructions
- Preheat Oven to 425 degrees fahrenheit
- In a large bowl, whisk eggs, almond milk, coconut oil, vanilla, and maple syrup
- In a small bowl, stir coconut flour, nutmeg, and baking soda
- Mix dry ingredients into wet ingredients and beat well to combine, set aside while you prepare the apples
- In a small frying pan, heat 2 tbsp coconut oil and raw organic honey
- Stir in cinnamon and nutmeg and juice of 1/2 Lemon and cook for 1 minute
- Add in your apples and sauté until all your apples are nicely coated
- Evenly divide your apple mixture between 8 ramekins greased with coconut oil and then evenly divide your egg mixture on top of the apples between the 8 Ramekins
- Place your Ramekins on a baking sheet and bake for 20 minutes at 425 and then reduce heat to 375 and cook for an additional 20 minutes
- Sprinkle with pecans when removed from the oven
- Enjoy
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Can i subsitute the Raw Honey for Agave??
Hi there, I just wanted to THANK YOU for such a great recipe. These bad boys get me over my bread and sugar cravings. I used coconut milk and also tried a variety with peaches instead of apples. So good!!
Oh that sounds amazing Tracey. I will be trying it with peaches :)
Is the cooking time right? Just noticed that the 9×13 version at Foodie & the Family has the same cooking instructions (20 mins at 425, 20 at 375), and I was thinking the ramekins would cook a lot more quickly. Also, how do you know when they are done? Thanks!
Yes Susannah, it worked for me and many others. The ramekins take a while to heat up and you can tell when they are done by the clean toothpick test
Hi George! Thank you for this recipe. I want to make these tonight and have all the ingredients except for the coconut flour…can I use almond meal instead? Or what do you suggest?
Thanks a bunch,
R.B.
Honestly Rosy, I can’t say anything since I have never tried it another way. You can try it but I do not know
Hi Looks amazing!
Can I substitute almond flour for the coconut flour? Not a huge fan of the flavour of coconuts.
Yes you can. It will work perfectly
I can’t wait to try these! My parents would love these, will be making them when they visit for a nice treat
Awesome hope you all love them
Is there a way I can substitute the coconut oil here? I have a major intolerance to coconut products..
Yes Michele, you can use butter or ghee
A fantastic recipe and a real treat, George. Thank you. I just have to ask, though, where do you get your photos? The one above looks nothing like the recipe; it looks like a German apple pancake made with wheat flour. Other pics on your site have been spotted in published cookbooks. Be careful, we don’t want you to go down for copyright infringement. Of course, maybe it’s other people who are infringing on your rights.
Freida I personally take every photo on my website. If there is a book published with my photos I need to know so I can issue and cease and assist letter. Those German apple pancakes were made with this recipe in my ramekins.
I used coconut milk (can’t have almonds) and baked in mini-muffin pans. I had more batter than apples so what was left I made plain. I cooked 3 pans of mini-muffins. One pan stuck and I can’t figure out why except that my oven must have an area that cooked hotter or cooler. All were cooked at 425 for 10 minutes and 375 for 10 minutes. They came out light and fluffy and way to easy to eat one bite at a time!
Oh these just look lovely!!! I can almost smell them baking!
I hope you try and love them