Healthy German Pancakes
It’s a new year which means most people have set a goal to eat healthier. If you set this goal too, I have the perfect recipe for you! These healthy German pancakes are made with more egg whites, Kodiak Cakes’ Power Cakes and almond milk for a breakfast packed with protein and low in calories.
Almond Joy Oatmeal is another healthy, high protein breakfast option (great for those who meal prep too)!
These healthy German pancakes are very filling! But, oh my goodness, they are GOOD! You’ll find quite a few differences from my original German pancakes recipe, but these are still delicious, are healthier and still get a great bubble that we all love!
Using more egg whites than whole eggs reduces the calories. Also using the Kodiak Cakes adds some bulk with extra protein. (If you aren’t familiar with Kodiak Cakes, its Power Cakes line is a high protein mix.)
So I’ve definitely been one of those shoppers who will take a chance and buy the sugar-free this or fat-free that to get a healthier option in my diet. Does that sound familiar? But I usually roll my eyes and kick myself for not getting the full-fat option or the one with sugar because it will never taste as good.
Well, that isn’t the case with these healthy German pancakes! You can rest assured that these are healthy AND delicious. I mean, would I steer you wrong?
Ingredients
- Butter — This is mostly so the batter doesn’t stick to the pan and is less butter than in my original recipe. You can substitute for coconut oil if you’d like, but after doing some reading, I found that coconut oil is a lot higher in saturated fat compared to butter.
- Large eggs — This recipe uses part whole eggs and extra egg whites.
- Egg whites — Lots of egg whites makes this dish lower in calories and higher in protein.
- Almond milk — Using almond milk instead of cow’s milk will lower the calories and sugar in the dish.
- Kodiak Power Cakes buttermilk mix — I love Kodiak! And using this in these pancakes adds additional protein and flavor.
- Vanilla extract — A splash of vanilla really hits home the flavor!
How to Make Healthy German Pancakes
- Preheat the oven to 425 degrees. Place the butter in a 13×9-inch pan and place in the oven as it’s preheating so the butter melts.
- Meanwhile, in a blender add the eggs, egg whites, almond milk, Kodiak Cakes mix, and vanilla extract and blend for 2 minutes on medium/high speed.
- Pour the batter in the pan and bake for 20-22 minutes or until puffy and golden brown.
- Remove from the oven, slice, and serve.
Tools Used for This Recipe
Blender – it costs a pretty penny but this blender gets a lot of love in our home! It’s a work horse for sure.
Spatula for serving
Recipe Tips
Serving options: maple syrup, coconut whipped cream, Greek yogurt, and/or fresh fruit.
Use Kodiak Cakes’ plant-based mix for a dairy-free German pancakes option.
If you don’t have a blender you can use hand beaters to whip the batter.
FAQs
Are German pancakes actually German
According to Cook’s Illustrated, German pancakes — or Dutch babies as they are also known as — are supposedly from Germany, but the Dutch reference apparently comes from an American restaurant owner who heard “Deutsch,” the word for German in the German language and thought it was Dutch.
Why won’t my German pancakes rise?
German pancakes don’t include baking powder or yeast, which is why it can be tricky to get a good rise. Here are two tips, according to thekitchn.com, to help get a good rise. 1. Let your batter rest to help give the glutens and proteins in the flour time to develop and 2. Make sure your oven — or pan if you are using a pan — is heated thoroughly to the correct temperature.
Can I freeze German pancakes?
Due to the high egg content in these pancakes, I wouldn’t recommend freezing them. Regular buttermilk pancakes will freeze well (and then you can just pop them in the toaster), but these may have a weird consistency once thawed.
How do I store German pancakes?
If you have leftovers, I’d cut them into pieces and store either in an airtight container or in a zip top bag in the refrigerator for up to 3 days. Reheated German pancakes aren’t my favorite though — they are much better fresh!
More Breakfast Recipes
- Fluffy Japanese Pancakes
- German Pancakes
- Breakfast Baked Oatmeal
- Breakfast Quinoa
- Breakfast Casserole
- Homemade Sausage Gravy with buttermilk biscuits
If you make this recipe or any recipe on Salt & Baker, I would greatly appreciate it if you come back to leave a rating and review. Thank you!
Healthy German Pancakes
Ingredients
- 4 tablespoons butter
- 3 large eggs
- 6 large egg whites
- 1 1/2 cups almond milk - I get the unsweetened kind
- 1 1/2 cups Kodiak cakes buttermilk mix
- 1/2 teaspoon vanilla extract
Equipment
Instructions
- Preheat oven to 425. Place butter in a 13×9 inch pan and place in the oven as it’s preheating so that the butter melts. Once the butter has melted, remove the pan from the oven.
- Meanwhile, in a blender add the eggs, egg whites, almond milk, Kodiak cakes mix, and vanilla extract and blend for 2 minutes on medium/high speed.
- Pour the batter in the pan and bake for 20-22 minutes or until puffy and golden brown.
- Remove from oven, slice, and serve.
- Serving options: maple syrup, coconut whipped cream, Greek yogurt, and/or fresh fruit.
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