Swedish Pancakes

Growing up my mom used to make my family a breakfast that she called Swedish pancakes (Ive also seen them be called dutch babies). They were always one of my favorites; Fluffy, sweet and covered in apple syrup was how we liked em'. I wanted to re-invent this childhood memory in a clean form which meant getting rid of the sugar, white flour and milk. I am happy to report that my Paleo version turned out great and I think even mom would be proud!

Dutch Babies with Raspberry Sauce

For the pancakes:

1/4 C. Coconut Flour

6 TBSP Arrowroot

1/2 tsp. Salt

8 Eggs
1 C. Coconut Milk

1 tsp. Cinnamon
1 tsp. Vanilla

Mix all your wet ingredients together, Slowly add in the dry ingredients and whisk rapidly for at least 1 minute. Thank goodness we all have big crossfit muscles!

Pour batter into a well greased 9x13 inch glass baking dish. Bake in a 425 degree oven for 20-25 minutes or until the pancakes become fluffy and start to climb up the side of the pan like this:

Raspberry Sauce:

2 C. Frozen Raspberries
1 Tbsp Honey

1 Orange

Heat the Raspberries in a sauce pan until they are thawed. Zest the orange and add it to the berries along with the honey. Serve warm over the pancakes.