German Apple Pancakes & Caveman Feast

I’m a fearlessly impulsive kind of person. When I decide to do something I do it right away, like when Ginger and I jumped on a plane last month to go to PFX, and like last night when I decided to buy Caveman Feast then immediately made this recipe. When I say we should do something my husband often jokes, “…Oh— you mean right now!

In Austin I didn’t get to spend as much time as I would have liked with George, the author of Caveman Feast, but it doesn’t take long to become a fan of his. George will tell you he’s in a constant “state of happiness” and you can feel it when you’re around him or reading his blog. It’s contagious.

I tweeted George last night, as I looked through his book, that I am in awe of his meat recipes—I could really use help in that department. But I couldn’t wait until I bought ingredients to try something, which is why I made his German Apple Pancakes this morning. However, I will be making a grocery list for those mouth-watering meat dishes.

(Click the recipe to see it larger.) This morning for some reason I couldn’t find my ramekins (how cute are they in ramekins?!) so I used my 12 inch cast iron skillet. I put the skillet in the oven then turned on the heat (425 as George says). This way the cast iron got nice and hot while I made the apples and blended the batter.

If you use a cast iron skillet be sure to remember NOT to touch the hot skillet! Add 2 tbsp of coconut oil to the hot pan, pour in the batter, then top with the apples. Mine took about 18 minutes using this technique.


Sometimes it is so nice to just follow someone else’s recipe :-) I really enjoyed this, and I can’t wait to make more! Almond Jalapeno Burgers, Breakfast Burritos, Pumpkin Chicken Chili, and Eggs Benedict Over Savory Waffles are at the top of my must-make list.

♥, Kelly



  1. says

    Wow! Everything sounds great :)

    Question for you regarding ginger in smoothies….
    I have a vitamix and have been putting fresh ginger in my smoothies. Initially I was peeling it and freezing it and taking out chunks as needed from the freezer for my smoothies. Then I just washed and peel. They both tasted the same. This morning I put some fresh washed unpeeled ginger, of about the same size (maybe a little more) into my smoothie. The ginger flavor is like POW! Do you think it makes a difference whether I freeze or keep my ginger fresh for flavor?

  2. says

    Thanks for posting, this looks wonderful. I don’t have a large cast iron pan or ramekins, but do you think these would work in muffin tins?

  3. says

    Very much appreciate seeing a recipe for a gluten-free version of this pancake that I love so much, but must say that for these aging eyes, having the recipe printed in such a small font is problematic. (I generally copy and save recipes onto my computer rather than using them directly off the website, and can’t find a way copy the text on its own.)

  4. says

    Both the skillet and ramekin versions of this look so good and fluffy! It’s nice to have two options. I’ve never had a German pancake before but suddenly I’m craving one just from the pictures.

  5. says

    These look awesomely yummy!! Could you tell me though what percentage of the recipes are beef and pork entrees? I don’t eat red meat as my digestive system doesn’t really like them. I’m intrigued by the book, however most paleo cookbooks I read are primarily filled with recipes for alot of meat. Thanks for sharing.

  6. Anonymous says

    I was so excited about this. It looked and smelled delicious, but I was disappointed when I tasted it. I know you have to use a lot of eggs with coconut flour, but this recipe came out tasting like sweet eggs. I followed the recipe, so I’m not sure what I could have done wrong. I’ve baked with coconut flour before and my cakes have never come out tasting out like eggs.

  7. Claudia says

    Hi Kelly! Let me start by saying that I absolutely love your site and the effort you put into it. However, as far as this recipe goes, I’m afraid I’m with Anonymous – great smell, wonderful on the eyes, but the taste was far too eggy. I think I’ll have another go with almond flour and fewer eggs to see how that turns out. Because the apple mixture was divine and worth taking another chance for!

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