Here are my top 3 posts from last week:
(click to open them in a new window)
Apple Pie Oatmeal–A Trim Healthy [E]
Chocolate and Vanilla Cupcakes [S]
Stuffed Chili Relleno Casserole [S]
The post from last week with the most visits was this one. And BOY are there some yummy looking recipes in here!
Trim Healthy Mama’s Surviving the Holidays
And now for this weeks Trim Healthy Tuesday Posts!
Please see updated posting guidelines below the linky.
Thanks so much for joining me on Trim Healthy Tuesdays!
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sherigr says
November 5, 2013 at 9:00 AMI LOVE german pancakes. I am definitely going to try these Gwen. Thank you!
Its_Gwen says
November 9, 2013 at 11:01 PMYou’re welcome! Thanks for your comment. 🙂
Megan Lorenzini says
November 5, 2013 at 9:15 AMGerman pancakes are so yummy! I look forward to trying this out, thanks for sharing!
Its_Gwen says
November 9, 2013 at 11:01 PMHope you enjoy them!
Megan Lois Martino says
November 5, 2013 at 9:32 AMIf I just have truvia will that be OK as a sweetener?
Its_Gwen says
November 9, 2013 at 11:01 PMSure, but you will may want to tweak the amount. I don’t know the sugar to truvia conversion. Xylitol is as sweet as sugar.
Holly@abundantlyfed says
November 5, 2013 at 10:27 AMOh, Gwen, you are wonderful! Seriously, just LAST night I was lamenting missing my Finnish pancakes and wondering how I could tweak this or that to get something similar. You just did all the work for me! What a blessing you are!
holly@abundantlyfed says
November 5, 2013 at 1:17 PMMade these this morning. My kids deemed them “our new Christmas morning breakfast”. So good. Thanks!
Its_Gwen says
November 9, 2013 at 11:00 PMYou’re SO welcome! 🙂
Jennie says
November 6, 2013 at 12:47 AMLooks super yummy! Do you think I could just use stevia to sweeten it, or would that mess things up? Thanks!
Its_Gwen says
November 9, 2013 at 10:58 PMIf you try it, let me know! I used the bulk to simulate the original recipe.
Shelli says
November 6, 2013 at 11:06 PMWhat is the best way to reheat them the next day?
Its_Gwen says
November 9, 2013 at 10:57 PMWarm one slice in the oven or microwave. 🙂 If you’re rewarming the whole pan, you can cover it with some foil to keep it from drying out. I’d do 200* for 15-20 mins.
rhonda says
November 8, 2013 at 3:06 PMI am so happy about this recipe! I have really missed making German/Dutch Puffs since going THM. I especially appreciate that it uses oat flour instead of almond flour…makes it much cheaper! That means that we can enjoy it often! Thank you!
(I’d love to see you come up with a pumpkin breakfast cake type of thing with oat flour ~ I love Stacey Makes Cents’ almond flour version!) Rhonda
Its_Gwen says
November 9, 2013 at 10:54 PMI love oat flour. Great idea on the pumpkin cake! I may take that challenge! 🙂
Aleah Cronk says
November 8, 2013 at 10:05 PMWe loved this! I will make it again! (I did use the nutmeg.)
I plan to make it for the Bible Study potluck. Perfect brunch food. 🙂
Its_Gwen says
November 9, 2013 at 10:54 PMI could probably eat this every day. 🙂
Sherry says
November 9, 2013 at 9:18 AMGwen, thank you so much for the German Pancake recipe! I made it for breakfast this morning and it turned out perfectly and tasted great. I love your site!
Its_Gwen says
November 9, 2013 at 10:51 PMThanks, Sherry! So glad you enjoyed it. 🙂
Lydia says
November 17, 2013 at 2:41 PMI made this yesterday and had it for breakfast again today. So yummy. Mine doesn’t come out as yellow and as crusty as yours though. It is not as custards either. It is soft and a bit chewy. Am I doing it right ? I halved the recipe since I want to try it first to see if I like it,
Tammy says
December 3, 2013 at 2:33 PMThank you – over the past year I have been making German pancakes and loved them but have not had since THM. Can’t wait to try this out . . . THANK YOU!!!
Mrs. Hildegard says
January 15, 2014 at 4:33 AMNever heard of it before but looks yummy. Thanks for the recipe, I am going to try it.
Its_Gwen says
January 17, 2014 at 8:30 PMHope you enjoy it!
Joy says
January 27, 2014 at 11:04 AMI grew up with the more custardy pannukakku, but my husband grew up with less eggs in the version his mom made. I cut the eggs back to 4,instead of 6. Is it still an S, or would that make it E?
Its_Gwen says
January 28, 2014 at 11:56 AMJoy, that would lower the fat just a bit, but with the butter and cream, I’d guess it would still be a solid S recipe. 🙂
Joy says
February 1, 2014 at 1:45 PMThanks, Gwen!
Amanda says
February 6, 2014 at 10:31 PMSeriously, these are SO GOOD. Made them for our family and not only were they completely unaware that they were THM, but they could not believe how fantastically tasty they are! Great recipe – a keeper 🙂
DeLynn_D says
February 10, 2014 at 3:03 PMI finally made this today–have been wanting to for a few weeks. Delicious! 🙂 Thank you so much for coming up with this recipe. I just put some frozen raspberries on mine…perfect! My 15 year old had no idea it was low-carb and enjoyed it very much. Thank you!
Mel Lotti says
February 12, 2014 at 6:39 PMGwen, thanks for making your recipes so printer friendly. I appreciate that!
Its_Gwen says
February 20, 2014 at 3:14 PMYou’re so welcome!
Mamamo says
March 1, 2014 at 11:42 AMThis recipe is lovely! Mywhole family loves it. The pnly trouble is I need more than one piece, so I go over on carbs to keep it an S :(. Would there be any way to make it E?
Its_Gwen says
March 4, 2014 at 11:30 PMNot that I think would be worth trying. I’d use a side dish to fill you: a frappe, 1/2 cup of yogurt…we love almond raspberry yogurt (using the berry syrup I make).
mum22 says
March 4, 2014 at 9:51 AMNow I see why it’s a bunny cake! Making this morning!
Billie Anderson says
March 4, 2014 at 4:24 PMGwen, I have Stevia in the Raw, which does not have a scoop… can you tell me what the conversion / measurement might be? I also have a but of Truvia to add to if needed. Thanks!
Tammy says
March 7, 2014 at 3:49 PMGwen this is wonderful! I loved every bite and the cleanup was a cinch! That’s fantastic in my book. 5 Gold Stars!! <3
Colleen says
March 11, 2014 at 7:21 PMWould it work with egg substitute to make it an E?
Its_Gwen says
March 26, 2014 at 10:46 PMNope…not with all of the butter. This is just a far better fit for an S recipe. If you’re looking for a yummy E breakfast, try the Berry Cake or check the Recipe menu tab for E recipes or THM Breakfast Recipes. 🙂
Rebecca says
April 13, 2014 at 9:07 PMMaking these right now! What if use egg whites only? Does that make it an E?
Its_Gwen says
April 14, 2014 at 11:26 PMAn E would require a lot more healthy carbs per serving, and probably need to cut some of the butter. I think they work best as an S. 🙂
Rebecca says
April 13, 2014 at 9:12 PMMade this with just the egg whites. It was a hit with my family! I’m going to make this a new regular for our family.
CFink says
July 9, 2014 at 9:40 PMI made this the other day and it is amazing!!!! I absolutely love German Apple Pancake. I made this recipe and had it with a little sugar free syrup and goodness gracious it’s good!!
I was wondering though…is there a way to convert this recipe so it’s an E?
I would love to add Apples and some cinnamon to this pancake but Apples are an E…this recipe would be a crossover if I added apples.
Barbara Jones says
October 5, 2014 at 8:23 AMWould this work with very finely ground almond or coconut flour?
Gwen says
October 5, 2014 at 11:43 PMI’ve never tried it with those. If you do, can you let us know how it goes? 🙂
Laura says
January 1, 2015 at 11:10 AMThank you for yet another family favorite to add to my thm success! I made this on Christmas morning with strawberry syrup (with my frozen stash and xylitol) and my boys loved it. I’m enjoying it again this morning after weighing and reaching 60 pounds lost forever. Thank you for your blog and recipes. Happy New Year to you and yours!
Shelly says
January 11, 2015 at 3:25 PMGwen~ How is the german pancakes an S when it has oat flour? Can it be replaced with the THM oat fiber? I really want to make these. 🙂
Thank you!
Norma says
February 10, 2015 at 2:22 PMOat fiber and oat flour are not the same. I make my own oat flour by grinding old fashioned oatmeal in my blender. The oat fiber I buy online (don’t remember where). Most THM bloggers will have links to sites where it is available.
Kaci says
January 15, 2015 at 10:39 PMWondering if anyone has made this with pure stevia or sweet blend? Thanks!
Gwen says
January 16, 2015 at 10:32 AMI’ve used sweet blend. It works great!
Amy says
January 17, 2015 at 12:25 PMI used Stevia in the Raw from the baking bag. Worked perfectly!! I was wondering if anyone has tried this batter in the waffle iron?? And if you had 2 pieces without fruit or a topping with carbs, wouldn’t it still be S with the carb count?
Gwen says
January 21, 2015 at 10:30 PMI don’t think this would work in a waffle iron because of the difference in texture…this is more of a custard consistency. You’ll want to switch sweeteners to one that doesn’t have dextrose or maltodexterin in it. Look for one with erythritol as the base with the stevia. 🙂
You do want to keep carb count in mind. I’d try doing one piece, and enjoy it with some berry syrup or fresh berries if you want! If you’re still hungry, then add a FP option like the Fat Stripping Frappe and that should fill you right up! 🙂
Jennifer Hamilton says
February 22, 2015 at 4:06 PMLooks yummy! I only have THM Sweet Blend and stevia. Do you think I could just use the sweet blend for all of it? I don’t have just xylitol yet.
Tonya says
February 25, 2015 at 9:18 AMHow much exactly is a scoop? And what is the ratio of sweeteners you used? You indicated that you use at least two kinds. Also, how much is a doonk?
I am not sure what kind of small budgets our authors really have, but most folks I know cannot possibly afford every item and gizmo they want you to have… Putting the recipes into terms and financial means for even the tiniest budget would be a super big help!
Gwen Brown says
February 25, 2015 at 2:46 PMHi Tonya,
The challenge with giving exact measurements with alternative sweeteners is that every brand of stevia (and sometimes different batches of the same brand) will vary a LOT in sweetness. I find that most of us get a favorite and kind of stick there, and learn to get a feel for how much it takes, whether you’re using the shake it out method or the tiny 1/32 of a tsp scoop that comes with some brands. If you’re new to using alternative sweeteners, try adding 1/2 tsp of whatever brand of stevia extract you enjoy to a full cup of erythritol or xylitol. That will give you approx. the sweetness of store bought Truvia. In this recipe you’d use 1/2 cup of that. You can bump the stevia up or down from there based on how sweet you like things. 🙂
I’m not affiliated with the THM company in any way, but the sisters are now friends of mine. I can tell you that they wrote the plan for anyone on any budget to use (there is a chapter on that in the book actually). Healthy foods are their passion, and they are choosing to invest in creating a company that provides those as options. I think it’s a great idea! But you can do the plan with stuff you buy at the grocery store if you want.
I did review their stevia and sweet blend and can tell you that it’s a great value because it’s SO stupendously sweet that you’ll use about half of what you do with other brands to attain the same sweetness. And they are priced competitively with other products on the market…that’s important to them. But truly-you can use whatever brand and products you choose for the plan.
Amanda says
March 1, 2015 at 6:29 PMHey Gwen,
We tired your Low Crab German Pancakes for the 1st time this weekend and yummy. Our only problem was that we cut the pan in 12 servings and had 2 pieces each, but that didn’t seem to fill us up enough. How many could we have and do you eat anything else with it to fill you up?
Gwen Brown says
March 1, 2015 at 7:53 PMYou can serve with a side of berries & yogurt, or with a frappe to fill you up. 🙂
Amanda says
March 2, 2015 at 11:37 AMIf I cut it in 12 pieces, is 2 pieces the max we can have? They are so yummy!
Gwen Brown says
March 2, 2015 at 6:40 PMI have one piece with lots of berry syrup and a cup of coffee or tea. 🙂 If you’re still hungry, add in some sausage or bacon, or a small cup of yogurt.
Colleen Rieth says
March 9, 2015 at 9:25 AMGwen, I LOVE this pancake! Since I have some kids with sensitivities, I tried making it this morning in two batches: one with xylitol, one with THM stevia only. The one with only stevia did not brown as much. They both puffed equally, but the one with xylitol was 1 1/2 cm tall in the middle after sitting, while the one made with stevia was 1 cm tall in the middle after sitting. The taste and texture were basically the same, but the one with xylitol was slightly more satisfying to the mouth, because it was thicker. So if I had a choice to make this with either, I’d choose the xylitol (or erythritol). But if I had to choose whether to make it with stevia or not at all, stevia works well! My son who can’t have sugar alcohols still loved the stevia-only version. I’d give your recipe 5 stars and your recipe as made with stevia 4 stars. By the way, I used the THM conversion chart, and the substitution is 1/4 tsp THM stevia for 1/2 c xylitol. I have pictures if you’re interested!
Gwen Brown says
March 9, 2015 at 11:57 AMAwesome review Colleen! Thank you SO much!
Jennie K. says
March 9, 2015 at 1:10 PMDUTCH BABIES!!! Hooray, a THM recipe of dutch babies that I grew up eating and missed(originally it had melted butter, milk, flour and eggs). My kids and I really enjoyed this morning though I enjoyed my homemade maple syrup more than my oldest did. I plan to enjoy with fresh berries and maybe homemade whip cream later since it is a S meal. I even baked it in a cast iron skillet like I normally would. THANK YOU!!!
Gwen Brown says
March 9, 2015 at 1:29 PM🙂 It makes me smile when others get excited about recipes in the same way I do! Yay!
Gemma says
March 14, 2015 at 11:22 AMAny thoughts on using coconut flour instead? I’m out of oats.
Gwen Brown says
March 14, 2015 at 12:18 PMI *think* it may work, but you’d want to use less since coconut flour is so absorbent. If you try it, please report back! 🙂
Stephanie Yu says
March 15, 2015 at 8:56 AMI made this recipe this morning for breakfast. I enjoyed it tremendously. I used your calculations for the carb count. I have Bob’s Red Mill oat flour and the net carb count is 22 for 1/3 cup. So that equals 99 for 1 1/2 cups. When I calculated the carb count for 10 and 12 servings I got 9.9 and 8.25 respectively. Am I missing something? That’s the carbs for just the oat flour. Now I’m worried I have a crossover meal instead of an S meal. Could you tell me what brand oat flour you used or if I’ve done something wrong in the calculations. I’m not eating crossovers right now so what I made this morning will go to waste. Ugh.
Gwen Brown says
March 16, 2015 at 9:21 AMHi Stephanie,
Hmmm…I bought oat flour from a Korean market at one point, or I grind up regular oats to make my oat flour. I honestly can’t remember which info I used for calculating- I usually go to http://nutritiondata.self.com/ to calculate ingredients for recipes if it’s not printed on the packaging. I don’t have the packaging from the flour I used, so I can’t check that.
If you go from rolled oats, it brings the total to 72 for the whole pan. The only other carbs in the recipe would be the 1 net carb per cup of almond milk (so that would bring it to 73.5) I don’t count any of the other carbs, because for me, THM is not really about the math.
But either way, that does bump the carbs to 6 or 7 per slice if you cut into 12 or 10 servings. Anything below 10 is going to fall into S territory, so I’d still consider this an S recipe, but I will change the nutrition info. THANK YOU, thank you for letting me know!
If you’d like to whittle the carbs back even more, you can try subbing in 1/2 cup of oat fiber for the ground oats, and that would take the carb count back down to 4 or 4.8 depending on how you slice it. 🙂
Annette Kamps says
April 1, 2015 at 5:40 AMHi Gwen – I have made these pancakes often and love them. Plan to make them for a family brunch after church on Sunday and wonder if I can make the batter early that morning and keep it in the fridge and then bake it just before the brunch?
Thanks!
Gwen Brown says
April 1, 2015 at 11:53 AMI think you could!
Dianne says
April 5, 2015 at 3:40 PMGwen, I was wanting a clafouti dessert. I wondered if you thought this recipe might work. I think a clafouti is similar, except it’s baked I with fruit in it. Any thoughts?
Kathy says
April 27, 2015 at 11:27 PMTrying to stay away from dairy, so can I substitute equal amounts of coconut milk for the half and half?
Gwen Brown says
April 28, 2015 at 2:51 PMprobably! Haven’t tried it, but I’m betting it will work. Let me know if it works!
Jacque says
May 11, 2015 at 10:41 AMIt’s in the oven. Next time I’d like to try reducing the fat so I can load it with hot cinnamon apples. Do you have an E version for me?
Gwen Brown says
May 11, 2015 at 10:46 AMI really can’t imagine this recipe without the butter and whole eggs…this one is just an S recipe at heart.
Sherrie Childress says
May 13, 2015 at 6:46 PMCan this be made in the evening and then just eaten throughout the week? If so, how would you recommend re-heating it? Note — I do not have an aversion to the microwave. LOL! 🙂
Gwen Brown says
May 13, 2015 at 8:35 PMDefinitely! You can reheat in the microwave for a single serving, but it heats *very quickly* so start at like 30 seconds. 🙂 Or you can reheat it in the oven if you want. If you know you’re going to do single servings of it through the week, you could even bake it in the 1 cup widemouth glass jars and keep them in the fridge!
Becca says
May 16, 2015 at 1:09 PMI have never made nor eaten a German pancake before. This looked good, so I decided to try it this morning. After baking for 30 minutes, it had a beautiful light golden brown crust on the top, but under the surface it was still very runny. I wasn’t sure if it was supposed to be that way or not since I don’t gave any experience with it. I decided to leave it baking for another 10 minutes.
When I took it out, it no longer jiggled. It still had a very custard-like texture in the middle. The bottom was more cake-like and the top had a nice, thin crust. I don’t know if that’s what it was supposed to be like, but it was delicious!
Thanks for the new idea for my breakfast rotation.
Gwen Brown says
May 16, 2015 at 9:13 PMSo glad you enjoyed it! It’s *not* supposed to be super jiggly, so you probably did the right thing. 🙂 It’s definitely a custard. Maybe split the difference and go an additional 2-5 minutes, checking it to be just set. The pan size, and even variations in oven temps can affect it. SO glad you enjoyed it! It’s one of my faves too!
liz says
June 10, 2015 at 11:52 PMWe call them Dutch Babies. Can’t wait to try it.
Kelli says
June 12, 2015 at 5:02 PMHey Gwen!
Have you tried or do you think using part or all of thm baking blend in place of the oat flour would work? Wanting to find a way to cut back on the carbs to make the serving size a little larger. Thanks you!
Gwen Brown says
June 13, 2015 at 9:25 PMHi Kelli,
I haven’t gotten my hands on a bag of the THM Baking blend. I’ve played with coconut flour and am underwhelmed with the texture. I’ll keep experimenting. 🙂 Of all of the lower carb flour options, I chose oat because it gives the most tender result, and I really love the custardy texture. But I’ll keep playing with it!
Kelli says
June 14, 2015 at 8:33 AMGwen,
Thanks for responding! I went ahead and did half oat flour and half baking blend. It turned out amazingly well!!! Next time, ill try all oats or all thm baking blend to see if there’s much difference in texture. The whole family loved it…even the picky little ones! Thank you for another fantastic recipe! Oh! We paired it with your fruit on the bottom yogurt made with frozen strawberries. We were very pleased and satisfied. Thanks again! You’re amazing!!!!
Gwen Brown says
June 15, 2015 at 1:35 PMWonderful, Kelli! Thanks SO much for getting back with me and letting me know how it went. 🙂 I need to get some baking blend!
Tracy says
July 30, 2015 at 2:20 PMI live alone & am trying to make up dishes to freeze for easy breakfasts & lunches. This was so delicious!! Do you think it will freeze well??
Gwen Brown says
July 30, 2015 at 9:58 PMHmmm…lemme do a little searching around. I’ve never frozen it, but I bet others have tried. 🙂
This bloggers says that she freezes hers. I’d love to know how it turns out for you!
Mandy DeRocher says
August 23, 2015 at 10:15 AMHi Gwen, just curious if you could help me on the amount of sweetener. I have messed up so many THM recipes trying to get the amount of sweetener correct. I find that I like Truvia more than THM Sweet Blend when baking. I do like the Sweet Blend in tea. Also, recently purchased THM Gentle Sweet, but haven’t used it yet. Anyway, would love you thoughts. Thanks Gwen and thanks for the awesome recipes!
Gwen Brown says
August 23, 2015 at 12:05 PMSweet Blend is a much more intense sweetness than Truvia.
With any sweetener, I always start with the least amount possible and then taste a bit to see if it’s sweet enough. You can’t take out sweetness once it’s there, but you can easily add more. 🙂 Although with this recipe and the raw eggs, I wouldn’t use the taste method. But that works perfectly with smoothies and other recipes that you can taste as you go.
For this recipe, I’d use 1/2 cup of Truvia, and not add additional stevia (since Truvia already has stevia blended in). If I were using Sweet Blend, I’d cut back to about 1/3 cup since it’s considerably sweeter. 🙂 Hope that helps!
Sara says
November 5, 2015 at 12:08 PMThis popped up in my “See your memories” on Facebook from 2 years ago! I made it again this morning! So good! Thanks Gwen!
Gwen Brown says
November 5, 2015 at 4:29 PMOh fun! It’s still a favorite here too. 🙂
Rebecca Huff says
November 6, 2015 at 8:51 AMGwen,
I used to eat this while serving the USAF in Zweibrucken Germany… for two years my landlords made this about once per week, you’re not kidding it can put the weight on ya’. I brought the recipe home with me and have fed it to my children and husband for 23 years. I had to stop eating it after the baby weight started to pile on! Thank you for sharing this recipe so I can enjoy this German Favorite again, it always brings back fond memories of when I lived off Kirchheimerhoff and my sweet friends the Bernds.
sincerely,
Rebecca Huff
Gwen Brown says
November 6, 2015 at 10:50 AMI’m making this recipe this morning! So glad to bring a favorite back to you in a lower glycemic way. 🙂
Yolanda Bryan says
November 17, 2015 at 10:04 AMThank you for the recipe!! If I use almond flour for a portion of what the oats measurement is would this contain less carbs?
Yolanda Bryan says
November 17, 2015 at 10:10 AMI should say I did use 1 c. oat flour and 1/2 c. almond flour and loved how it turned out. Was mainly trying to lower the carbs. I am new to the THM so is why I asked if this would lower the carbs. thx much.
Gwen Brown says
November 17, 2015 at 11:14 AMYes it would, because you’re using a smaller amount of oat flour. 🙂 Great job!
Camille says
December 15, 2015 at 6:50 AMCan I use honey instead of Xylitol and Stevia?
Gwen Brown says
December 15, 2015 at 12:04 PMCamille, I’ve never tried it with honey. If it were me, I’d try googling “German pancakes recipe honey” or “whole food German pancakes recipe”…something along those lines. I *have* made this with organic cane sugar, and they’re fabulous. 🙂
Terry Woods says
January 20, 2016 at 5:25 AMGwen,
I am confused when you say ” scoops” for the sugar free sugar. You also mentioned Stevia.
How do I measure it and how much of each sugar free sugar do I use for the Bunny cake?
This recipe looks delicious and I am anxious to try it soon.
Thanks!
Terry
Gwen Brown says
January 21, 2016 at 7:35 PMHi Terry! Many brands of stevia extract come with a little tiny measuring spoon that’s 1/32 of a teaspoon. So that’s what I was referring to in the recipe.
Hannah Gray says
January 24, 2016 at 3:12 AMHow would this work with an almond flour/coconut flour mixture? They are much lower in carbs. The oat flour I have is 26 carbs for 1/3 cup! Yikes! I’m really wanting to make it for breakfast trying that mixture!
Gwen Brown says
January 25, 2016 at 3:03 AMI ground the oats myself in the blender, so I can tell how many carbs is going into the recipe. 🙂 Nut flours and coconut flour are so different texture wise. I did a GF version here that uses coconut flour, but the texture is not quite the same for me. I prefer the oat flour.
Ann says
January 28, 2016 at 4:43 AMHi Gwen, I’ve just made this and it’s delicious (sampled an off cut, he he). Would having two servings of this make it too calorific for breakfast? Thank you!
Mirinda says
April 23, 2016 at 5:58 PMGwen, have you made this using the THM Baking Blend and/or the new sweeteners?! I want to try but am not sure about ratios/conversions!
Gwen Brown says
July 22, 2016 at 11:47 PMI’ve not…I need to experiment.
Tina says
May 14, 2016 at 11:42 AMHi Gwen, what is “2 scoops” of Stevia? Is it as the sisters would call “doonks”? 1/32 measurement?
Gwen Brown says
May 20, 2016 at 3:31 PMYeps!
This recipe pre-dates doonks. 🙂
Anne says
May 26, 2016 at 10:44 AMSo glad you perfected this recipe. We come back to it again and again. Our kids love it and have no idea that it is healthy.
Patty says
June 22, 2016 at 10:19 AMOh my! Before THM this was my favorite breakfast! I’m so excited to see this. I’m currently out of oat fiber, but as soon as it arrives, I’ll be making this!
Jessica Felkel says
September 7, 2016 at 4:17 AMHi there! This looks amazing! I am trying to figure out if there is any way to make this an E meal. I would like to use apples on top and do not want a crossover. Maybe egg whites? Half butter half mtc oil?
Thanks
Gwen Brown says
September 7, 2016 at 3:46 PMHi Jessica! I’ll work on an E version…that’s a great idea, and it sounds great with apples. 🙂
Kim says
November 3, 2016 at 11:05 PMGwen! How old is this post?! But it is so on top of my regularly made recipes! I’m making it again, because I always get to where I am craving it again!! It feels soooo good to eat this knowing that it is not laden with flour and sugar, but instead is eating one bite of healthy food after another! I am soooo thankful that you took the time to come up with this recipe and that you shared it with us all! Oh! And your berry syrup?!! It gets me through my pancake cravings while allowing me to feel like I am indulging at one of those famous pancake restaurants, because I top mine off with ff redi-whip topping and a cup of coffee with cream!! 40+ lbs lost in a year and nine months, eating like this! I might be a turtle loser, but I’m glad I’m not gaining 5 lbs a year!! So appreciative of your time put into sharing with us!
Bethany Ball says
November 4, 2016 at 2:39 AMI have made these for the gentlemen at the group home where I work. I drizzle theirs with maple syrup and mine disappears too quickly to receive a topping. We all love it.
Laona Koivukangas says
January 23, 2017 at 10:23 AMI grew up on oven pancakes, in Finnish it’s called pannukakku. My spelling may be wrong but I can’t wait to try this!
Gwen Brown says
January 23, 2017 at 9:04 PMYes! I have a Finnish friend, and her toddler could not say pannukakku, but called it “bunny cake” 🙂
Karen Davidson says
January 25, 2017 at 9:47 AMCould THM baking blend work!
Sommer says
January 26, 2017 at 6:36 PMWe call them Dutch Babies. They are so liked at our house that our son named our cat Dutch Baby!! :). I just started the THM journey and so miss having this dish. Thank you for creating a THM version. I look forward to making it. 🙂
Sydney says
February 17, 2017 at 1:31 PMMy Finnish great grandma called it kropsua. I grew up eating and loving it! Can we substitute oat flour with coconut flour?
Gwen Brown says
March 1, 2017 at 10:20 AMMaybe? Not sure how that would affect the texture. Coconut flour doesn’t give me consistent results, and it can be gritty. If you try it, let me know!
Bethany says
May 24, 2017 at 12:51 AMI love this recipe! I serve it to my group home guys almost once a week. I also served it to my family for Easter brunch and everyone loves it!