40+ Deliciously Easy Saturday Paleo German Recipes for Your Feast

If you’re a fan of German cuisine but also committed to a paleo lifestyle, you might think enjoying hearty, comforting German dishes is out of reach.

Fortunately, you can indulge in both with these 40+ Saturday paleo German recipes.

Whether you’re craving a savory pork knuckle, a rich beef stew, or a light and healthy apple pancake, these dishes will transport your taste buds straight to Germany without compromising on your dietary needs.

Packed with fresh, whole ingredients and no grains, gluten, or dairy, these recipes bring the best of traditional German flavors to your table in a modern, health-conscious way.

Perfect for a relaxing Saturday dinner or a fun cooking weekend project, these recipes offer a satisfying balance of flavor, nutrition, and enjoyment.

40+ Deliciously Easy Saturday Paleo German Recipes for Your Feast

Eating a paleo diet doesn’t mean you have to miss out on the incredible flavors of German cuisine.

With these 40+ Saturday paleo German recipes, you can create satisfying meals that are both healthy and packed with authentic taste.

From comforting casseroles and meat dishes to vibrant salads and decadent treats, these recipes are a fantastic way to enjoy a flavorful, grain-free German feast.

So, grab your apron, gather your ingredients, and make this Saturday one to remember with these easy and delicious paleo German recipes.

Sauerbraten-Style Beef Roast

Sauerbraten, a traditional German pot roast, is a beloved dish rich in history and flavor. This paleo adaptation preserves the signature tangy taste and aromatic spices while swapping conventional ingredients for paleo-friendly alternatives. Perfect for a cozy weekend meal, this dish will bring a taste of old-world Germany to your table.

Ingredients:

• 2 lbs beef roast
• 1 cup apple cider vinegar
• 1 cup beef broth
• 1 large onion, sliced
• 2 medium carrots, chopped
• 2 bay leaves
• 6 whole cloves
• 8 black peppercorns
• 1 tsp ground mustard
• 1 tbsp honey (optional)
• 2 tbsp olive oil or ghee

Instructions:

1. Marinate the Beef: Combine apple cider vinegar, beef broth, onion, carrots, bay leaves, cloves, and peppercorns in a large container. Submerge the beef roast, cover, and refrigerate for at least 24 hours, preferably 48 hours, turning occasionally.
2. Cook the Roast: Remove the beef from the marinade, pat dry, and reserve the liquid. Heat olive oil or ghee in a Dutch oven and sear the roast on all sides until browned.
3. Simmer: Add the marinade, including vegetables and spices, to the pot. Bring to a simmer, cover, and cook over low heat for 2–3 hours, or until the beef is tender.
4. Thicken the Sauce (Optional): Remove the beef and strain the sauce. Simmer the liquid until reduced, or thicken with arrowroot powder if desired.
5. Serve: Slice the beef and serve with the sauce poured over the top, accompanied by roasted vegetables or a salad.

This paleo-friendly Sauerbraten brings the heartwarming flavors of traditional German cuisine to your kitchen without compromising your dietary goals. The slow cooking process ensures a tender and flavorful roast that pairs beautifully with fresh, wholesome sides. Enjoy a hearty and satisfying meal that echoes the rustic charm of Germany.

Paleo Bratwurst with Sauerkraut

Bratwurst and sauerkraut are staples of German cooking, offering a delightful blend of savory and tangy flavors. This paleo version uses clean, high-quality bratwurst and homemade sauerkraut to create a dish that is as healthy as it is delicious. It’s perfect for a Saturday gathering or a casual dinner.

Ingredients:

• 4 paleo-friendly bratwurst sausages
• 2 cups sauerkraut (store-bought or homemade, check for paleo compliance)
• 1 tbsp olive oil or ghee
• 1 small onion, thinly sliced
• 1 tsp caraway seeds
• 1/2 cup apple cider

Instructions:

1. Prepare the Bratwurst: Heat olive oil or ghee in a skillet over medium heat. Add bratwurst and cook until browned on all sides, about 8–10 minutes.
2. Cook the Onions: Remove the sausages and set aside. In the same skillet, sauté the onions until soft and translucent.
3. Add Sauerkraut: Stir in sauerkraut and caraway seeds, cooking for 2–3 minutes. Pour in apple cider and let it simmer for 5 minutes.
4. Combine: Return the bratwurst to the skillet, cover, and cook for an additional 10 minutes, allowing the flavors to meld.
5. Serve: Plate the bratwurst alongside the sauerkraut mixture. Garnish with fresh parsley if desired.

This dish is a celebration of classic German flavors, reimagined for the paleo lifestyle. The juicy bratwurst paired with tangy sauerkraut creates a perfect balance of tastes and textures. It’s a quick and satisfying meal that evokes the spirit of German cuisine in every bite.

Sweet Potato Rösti with Applesauce

A paleo twist on the traditional German potato pancake, this sweet potato rösti combines crispy edges and tender centers with the sweet, spiced comfort of homemade applesauce. It’s a versatile dish, perfect as a side or a light meal.

Ingredients for Rösti:

• 2 medium sweet potatoes, grated
• 1 egg
• 1 tbsp coconut flour
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 2 tbsp coconut oil

Ingredients for Applesauce:

• 4 medium apples, peeled and chopped
• 1/2 cup water
• 1/2 tsp cinnamon
• 1 tbsp honey (optional)

Instructions:

1. Make the Applesauce: Combine apples, water, and cinnamon in a saucepan. Simmer over medium heat until soft, about 15 minutes. Mash or blend for a smoother consistency.
2. Prepare Rösti Batter: Mix grated sweet potatoes with egg, coconut flour, nutmeg, cinnamon, salt, and pepper.
3. Cook the Rösti: Heat coconut oil in a skillet. Scoop 1/4 cup of the mixture, flatten into a pancake, and cook for 3–4 minutes on each side until golden brown. Repeat with remaining batter.
4. Serve: Plate the sweet potato rösti alongside a generous serving of applesauce.

This sweet potato rösti with applesauce combines hearty and sweet flavors in a dish that’s both comforting and nourishing. It’s a satisfying way to enjoy a paleo take on German comfort food.

Paleo Wiener Schnitzel

Wiener Schnitzel is an iconic German dish known for its crispy breaded coating. This paleo adaptation uses almond flour and coconut flour to recreate the dish’s signature texture while keeping it grain-free. Serve it with lemon wedges and a fresh salad for a delightful meal.

Ingredients:

• 4 thin pork or veal cutlets
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 2 eggs, beaten
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 3 tbsp coconut oil

Instructions:

1. Prepare the Coating: Mix almond flour, coconut flour, garlic powder, salt, and pepper in a shallow dish. Place beaten eggs in a separate dish.
2. Coat the Cutlets: Dip each cutlet in the egg, then in the flour mixture, pressing gently to coat.
3. Cook the Schnitzel: Heat coconut oil in a skillet over medium heat. Fry each cutlet for 3–4 minutes per side until golden and cooked through.
4. Serve: Garnish with lemon wedges and pair with a side of arugula salad or roasted vegetables.

This paleo Wiener Schnitzel offers a healthier yet equally delicious version of the traditional recipe. The almond-coconut crust provides a satisfying crunch, making it a crowd-pleaser for Saturday dinners or special occasions.

German Red Cabbage with Apples

A colorful and nutrient-rich side dish, German red cabbage is a sweet-and-sour delight. Enhanced with apples and spices, this paleo version is both wholesome and flavorful, making it a great accompaniment to any German-inspired meal.

Ingredients:

• 1 medium red cabbage, thinly sliced
• 2 apples, peeled and chopped
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 2 tbsp honey (optional)
• 1/2 tsp ground cloves
• 1 tbsp olive oil

Instructions:

1. Sauté the Cabbage: Heat olive oil in a large skillet. Add cabbage and cook for 5 minutes until softened.
2. Add Apples and Liquid: Stir in apples, apple cider vinegar, water, honey, and cloves. Cover and simmer for 30–40 minutes, stirring occasionally.
3. Serve: Once the cabbage is tender and the flavors are melded, serve warm as a side dish.

This vibrant German red cabbage with apples combines sweet, tangy, and spiced flavors in a dish that’s as visually appealing as it is delicious. It pairs wonderfully with roasted meats or as a standalone vegetable dish, bringing a touch of tradition to your paleo kitchen.

Paleo German Pork Knuckle (Schweinshaxe)

Schweinshaxe, or German roasted pork knuckle, is a hearty dish that’s perfect for special occasions or a weekend feast. In this paleo version, the pork knuckle is slow-roasted to perfection with a crispy crackling skin and tender meat. This recipe brings the rich flavors of Bavarian cuisine to your table without any gluten or grains, using simple, wholesome ingredients.

Ingredients:

• 1 large pork knuckle (around 3 lbs)
• 1 tbsp olive oil
• 1 tbsp salt
• 1 tbsp ground black pepper
• 2 tsp caraway seeds
• 1 tbsp fresh thyme
• 1 large onion, quartered
• 2 cups bone broth
• 3 cloves garlic, smashed

Instructions:

1. Preheat the Oven: Preheat your oven to 300°F (150°C).
2. Prepare the Pork Knuckle: Pat the pork knuckle dry with paper towels. Rub the olive oil all over the meat, then season generously with salt, pepper, caraway seeds, and fresh thyme.
3. Roast the Pork: Place the knuckle in a roasting pan with onions, garlic, and bone broth. Cover with aluminum foil and roast for 2–2.5 hours, basting occasionally.
4. Crisp the Skin: After the roasting time, increase the oven temperature to 450°F (230°C) and uncover the pork. Roast for an additional 30 minutes, or until the skin is golden and crispy.
5. Serve: Remove from the oven and let the pork rest for 10 minutes before carving. Serve with roasted vegetables or a side of sauerkraut.

This paleo version of German pork knuckle features melt-in-your-mouth tenderness and a crackling crispy skin. The combination of seasonings and slow roasting creates a rich, savory flavor that’s perfect for any celebration. Paired with tangy sauerkraut or roasted veggies, it’s a meal that embodies the rustic charm of traditional German cooking.

Paleo Kartoffelsalat (German Potato Salad)

Traditional German potato salad is often made with mayonnaise or mustard-based dressings, but this paleo version swaps those for a healthier, clean dressing made with apple cider vinegar and mustard. With tender potatoes, crispy bacon, and fresh herbs, this dish is a satisfying side that can stand on its own or complement any main course.

Ingredients:

• 2 lbs small waxy potatoes (e.g., fingerling or red potatoes)
• 4 slices bacon, chopped
• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 small red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Boil the Potatoes: Wash the potatoes and place them in a large pot. Cover with water and bring to a boil. Cook for about 10–15 minutes or until fork-tender. Drain and set aside to cool slightly.
2. Cook the Bacon: While the potatoes are cooling, cook the chopped bacon in a large skillet until crispy. Remove from the pan and drain on paper towels.
3. Make the Dressing: In a bowl, whisk together apple cider vinegar, Dijon mustard, olive oil, salt, and pepper.
4. Assemble the Salad: Slice the potatoes and place them in a large mixing bowl. Add the crispy bacon, red onion, and fresh parsley. Pour the dressing over the potatoes and toss to coat.
5. Serve: Chill for about 30 minutes before serving or enjoy at room temperature.

This paleo Kartoffelsalat is a fresh and tangy take on the classic German potato salad. With a zesty dressing and the crunch of crispy bacon, it’s a delightful addition to any meal. Serve it as a side dish at your next gathering, or enjoy it on a relaxing Saturday afternoon as a light and satisfying dish.

Paleo German Beef Stew (Rindfleisch Eintopf)

This hearty German beef stew is a one-pot wonder that blends rich, savory flavors with tender beef and vegetables. The paleo version omits flour and potatoes, using healthy root vegetables like parsnips and carrots to create a filling and nutritious meal. It’s perfect for a chilly Saturday evening.

Ingredients:

• 2 lbs beef stew meat, cut into cubes
• 1 onion, diced
• 3 cloves garlic, minced
• 4 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 cup bone broth
• 2 cups water
• 2 bay leaves
• 1 tsp paprika
• 1/2 tsp thyme
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Brown the Beef: Heat olive oil in a large pot or Dutch oven. Add beef cubes and brown on all sides, about 5–7 minutes.
2. Sauté Vegetables: Remove the beef from the pot and set aside. In the same pot, add onions and garlic and sauté until softened.
3. Simmer the Stew: Return the beef to the pot, then add carrots, parsnips, bone broth, water, bay leaves, paprika, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low and cover. Let the stew simmer for 1.5–2 hours, or until the beef is tender and the flavors have melded.
4. Serve: Discard the bay leaves and serve the stew hot with fresh parsley for garnish.

This paleo German beef stew is a comforting and nutrient-dense dish that’s perfect for satisfying your hunger on a cool winter evening. The tender beef and root vegetables, paired with aromatic herbs and spices, make for a deeply flavorful meal. It’s a simple, one-pot dish that’s easy to prepare and will have everyone at the table asking for seconds.

Paleo German Pretzels

Pretzels are a quintessential German snack, and now you can enjoy a gluten-free, paleo version of this beloved treat! These soft, chewy paleo pretzels are made with almond flour and coconut flour, giving them the texture and flavor of the traditional version while keeping things grain-free.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 2 tbsp flaxseed meal
• 2 large eggs
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tbsp ghee, melted
• 1 tbsp apple cider vinegar
• Coarse sea salt for sprinkling

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Prepare the Dough: In a bowl, combine almond flour, coconut flour, flaxseed meal, baking soda, and salt. Add eggs, ghee, and apple cider vinegar, then mix until a dough forms.
3. Shape the Pretzels: Divide the dough into 6 equal pieces. Roll each piece into a long rope and shape into a pretzel.
4. Bake the Pretzels: Place the pretzels on the prepared baking sheet. Sprinkle with coarse sea salt and bake for 20–25 minutes or until golden brown.
5. Serve: Let the pretzels cool slightly before serving. Enjoy them on their own or with mustard for dipping.

These paleo German pretzels are a fun and tasty alternative to the traditional recipe, offering a satisfying snack or side dish without any grains. They’re soft, chewy, and just as delicious as the classic version, making them a great treat to enjoy while watching a game or for a weekend gathering.

Paleo German Spiced Meatballs (Frikadellen)

Frikadellen, or German-style meatballs, are a classic comfort food known for their savory flavor and satisfying texture. This paleo version uses ground beef or pork and omits breadcrumbs, instead using almond flour to hold the meatballs together. With the perfect blend of spices, these meatballs are juicy and flavorful—ideal for a light lunch or dinner.

Ingredients:

• 1 lb ground beef or pork
• 1/4 cup almond flour
• 1 small onion, grated
• 1 egg
• 1 tsp ground mustard
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Prepare the Meatball Mixture: In a bowl, combine the ground meat, almond flour, grated onion, egg, mustard, paprika, garlic powder, salt, and pepper. Mix until well combined.
2. Shape the Meatballs: Form the mixture into 10–12 meatballs, pressing them firmly to ensure they hold together.
3. Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 8–10 minutes, turning occasionally, until they are browned on all sides and cooked through.
4. Serve: Serve the meatballs with a side of steamed vegetables, a fresh salad, or paleo-friendly mustard for dipping.

These paleo Frikadellen are packed with flavor and perfect for anyone craving a savory, satisfying dish. With a crispy exterior and juicy interior, these meatballs are a great addition to any meal, offering the rich, spiced taste of traditional German fare without the use of gluten or grains. Enjoy them as an appetizer, main dish, or snack!

Paleo German Beef and Sauerkraut Casserole

This hearty casserole combines the tangy flavors of sauerkraut with tender beef and aromatic spices, making it a satisfying and nutrient-dense paleo dish. The layers of flavors meld beautifully in the oven, creating a savory and filling meal. Perfect for a cozy dinner or as a make-ahead dish for busy days.

Ingredients:

• 2 lbs beef stew meat, cut into cubes
• 1 jar (about 24 oz) sauerkraut, drained
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 tbsp caraway seeds
• 1 tsp paprika
• 2 cups bone broth
• 2 tbsp ghee or olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Brown the Beef: In a large skillet, heat the ghee or olive oil over medium heat. Add the beef cubes and cook until browned on all sides, about 8–10 minutes.
3. Sauté the Aromatics: Remove the beef and set aside. In the same skillet, sauté the onions and garlic until softened.
4. Assemble the Casserole: In a large casserole dish, layer the sauerkraut, browned beef, sautéed onions, garlic, caraway seeds, and paprika. Pour the bone broth over the mixture and season with salt and pepper.
5. Bake: Cover the casserole with foil and bake for 1.5 to 2 hours, or until the beef is tender and the flavors are well combined.
6. Serve: Remove from the oven and serve warm, garnished with fresh parsley if desired.

This paleo German beef and sauerkraut casserole is a comforting, one-pot meal that combines tender beef with the zesty tang of sauerkraut. The bone broth adds depth and richness to the dish, while the caraway seeds infuse it with traditional German flavor. It’s a satisfying meal that’s perfect for family gatherings or a simple Saturday dinner.

Paleo German Leberwurst (Liver Sausage)

Leberwurst, or liver sausage, is a beloved German dish with a smooth, rich texture and robust flavor. This paleo-friendly version uses pork liver, bacon, and a blend of spices, making it both nutritious and flavorful. Serve it as a spread, snack, or part of a charcuterie board for a savory treat.

Ingredients:

• 1 lb pork liver, trimmed and chopped
• 1/2 lb bacon, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1/4 cup bone broth
• 1 tsp ground thyme
• 1/2 tsp allspice
• Salt and pepper to taste
• 1 tbsp ghee or olive oil

Instructions:

1. Cook the Liver and Bacon: In a large skillet, heat ghee or olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon and set aside. In the same skillet, add the pork liver and cook for about 5–7 minutes until browned and cooked through.
2. Sauté the Aromatics: Add the diced onion and garlic to the skillet and cook until softened, about 3 minutes.
3. Blend the Mixture: Place the cooked liver, bacon, onions, and garlic in a food processor. Add the bone broth, thyme, allspice, salt, and pepper. Blend until smooth and creamy, adding more broth if necessary to reach your desired consistency.
4. Chill: Transfer the liver sausage to a bowl or container and refrigerate for at least 2 hours to allow the flavors to meld.
5. Serve: Serve the Leberwurst with paleo crackers or on lettuce leaves as a spread.

Paleo Leberwurst offers all the rich, savory flavors of the classic German liver sausage without the grains or preservatives. It’s a nutrient-packed spread perfect for anyone looking to enjoy traditional German fare while maintaining a healthy, paleo lifestyle. This sausage can be served on its own, added to salads, or used as a filling for paleo wraps.

Paleo German Stuffed Cabbage Rolls (Kohlrouladen)

Kohlrouladen, or stuffed cabbage rolls, are a beloved German dish made with cabbage leaves filled with a savory meat mixture. This paleo version swaps traditional breadcrumbs for almond flour, ensuring the dish remains gluten-free while still delivering hearty, comforting flavors. These rolls are perfect for a family dinner or a special occasion.

Ingredients:

• 1 large head of cabbage
• 1 lb ground beef or pork
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup almond flour
• 1 egg
• 1 tsp paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 cup bone broth
• 1 tbsp tomato paste

Instructions:

1. Prepare the Cabbage: Bring a large pot of water to a boil. Carefully remove the cabbage leaves and blanch them in the boiling water for 2-3 minutes until softened. Set aside to cool.
2. Make the Filling: In a bowl, combine ground meat, chopped onion, garlic, almond flour, egg, paprika, thyme, salt, and pepper. Mix until well combined.
3. Stuff the Cabbage Leaves: Place a cabbage leaf flat on a surface. Add a heaping spoonful of the meat mixture and roll up the leaf, tucking in the sides as you go. Repeat with the remaining cabbage leaves and meat mixture.
4. Cook the Rolls: Heat olive oil in a large skillet over medium heat. Place the cabbage rolls seam side down in the skillet. Brown them on all sides for 5–7 minutes.
5. Simmer: In a small bowl, mix the bone broth and tomato paste. Pour this mixture over the cabbage rolls, cover, and simmer on low heat for 30–40 minutes, until the meat is fully cooked and tender.
6. Serve: Serve the stuffed cabbage rolls warm, garnished with fresh parsley if desired.

These paleo Kohlrouladen are an excellent example of how traditional German flavors can be enjoyed on a paleo diet. The combination of tender cabbage and savory meat filling, all cooked in a rich broth, creates a truly satisfying meal. This dish is perfect for anyone craving a wholesome, comforting dinner with a touch of German authenticity.

Paleo German Carrot Soup (Karottensuppe)

Karottensuppe is a simple yet flavorful German carrot soup that’s naturally sweet, creamy, and nourishing. This paleo version uses coconut milk for a rich, dairy-free base and is spiced with a hint of ginger and turmeric. It’s an ideal choice for a light lunch or a starter for your main meal.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 inch piece of fresh ginger, grated
• 1/2 tsp ground turmeric
• 1 can (14 oz) full-fat coconut milk
• 4 cups vegetable broth or bone broth
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté for about 5 minutes, until softened.
2. Cook the Carrots: Add the chopped carrots, ginger, and turmeric to the pot and cook for another 5 minutes, stirring occasionally.
3. Simmer the Soup: Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 25–30 minutes, or until the carrots are tender.
4. Blend the Soup: Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a blender.
5. Add Coconut Milk: Return the blended soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.
6. Serve: Serve the soup hot, garnished with a sprinkle of fresh parsley or coconut flakes if desired.

Paleo Karottensuppe is a velvety, comforting soup that highlights the natural sweetness of carrots. The coconut milk provides a creamy texture without the dairy, while the ginger and turmeric offer a subtle warmth and depth of flavor. This soup is a nourishing way to start any meal or enjoy as a light and refreshing main course.

Paleo German Apple Pancakes (Apfelpfannkuchen)

Apfelpfannkuchen, or German apple pancakes, are a traditional breakfast or dessert often served with cinnamon sugar. This paleo version uses almond flour and coconut flour, making it grain-free and deliciously fluffy. The apples provide natural sweetness, and the cinnamon adds the perfect warm spice for a cozy, satisfying dish.

Ingredients:

• 2 large apples, peeled and sliced
• 1 tbsp coconut oil or ghee
• 3 large eggs
• 1/4 cup almond flour
• 2 tbsp coconut flour
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 tbsp honey (optional)
• Pinch of salt

Instructions:

1. Prepare the Apples: Heat coconut oil or ghee in a skillet over medium heat. Add the apple slices and cook for about 5 minutes, until softened and lightly caramelized.
2. Make the Pancake Batter: In a bowl, whisk together eggs, almond flour, coconut flour, cinnamon, vanilla extract, honey (if using), and a pinch of salt.
3. Cook the Pancakes: Pour the batter over the cooked apples in the skillet. Cover and cook for 5–7 minutes until the edges are set, then flip and cook for another 3–4 minutes.
4. Serve: Serve warm with a drizzle of honey or a sprinkle of cinnamon if desired.

These paleo Apfelpfannkuchen are a sweet and comforting dish that brings the flavors of German apple pancakes to your kitchen without any grains. The combination of soft apples and fluffy pancake batter, with a touch of cinnamon, makes for a cozy meal or dessert. Perfect for a Saturday breakfast or a special treat!

Note: More recipes are coming soon!