Herby German Pancakes

Fall is in the air! Leaves are changing, pumpkins are popping up everywhere and the air is crisp.

A savory, filling breakfast is in order.

This recipe has been adapted from our Clean Eating German Pancakes. It happens to be one of our most popular recipes! It’s sweet where this one is savory and filled with delicious herbs. Just perfect for fall and colder weather!

Eggs are absolutely packed with nutrition. Protein, B vitamins, Omega-3 fats and calcium are just a few. With the importance or starting the day with a healthy meal, you really can’t go wrong with organic, pastured eggs.

Despite the bad rep that Whole Wheat sometimes gets it is in fact extremely good for you. Whole wheat can have benefits such as aiding weight loss, lowering the risk of type 2 diabetes, lessening chronic inflammation and protecting against heart disease. After our experience with going gluten free we certainly think it should be in the superfood category!

Add this to the healthy fats found in butter and milk, some Real Salt and fresh herbs and you have an amazing breakfast!

Ingredients

½ cube butter
6 eggs
1 cups whole wheat flour, scant
1 cups milk
1/2 tsp. Real Salt
2 tsp. – 1 Tbs. fresh chives, snipped
2 tsp. – 1 Tbs. fresh sage, snipped
2 tsp. – 1 Tbs. fresh oregano, snipped
2 tsp. – 1 Tbs. fresh thyme, snipped

Directions

Place butter in a 8×8 pan and melt it in a 425º oven. In a mixing bowl beat remaining ingredients until well combined. Pour into the pan with the melted butter. Bake for 20-25 minutes. It should get big and puffy as it cooks. Serve with warm maple syrup.

For more healthy breakfast recipes check out our Easy Peasy Egg Casserole, Strawberry Basil Crepes, Make Ahead Maple Sausage and Raspberry French Toast Casserole.

What are you most excited for about fall?