Gluten-free German Pancakes (just as good as the wheat version!)

The deliciousness has landed!

Since my diagnosis with Celiac Disease a year ago, I have slowly been expanding my repertoire of gluten-free breakfasts. This has been one of the very easiest. I love to whip this up, put it in the oven, and let it bake while I make the kids' lunches and help them get ready for school. Even my not-a-morning-person daughter, who often tries to skip breakfast, will eat several helpings. In fact, she's the one who said, "These are just as good as the gluten version!"

I first got the idea for making German Pancakes gluten-free while staying with my sister-in-law. She made them with sorghum flour. They were a little heavy (similar to German pancakes made with whole wheat flour), but still quite tasty, and I realized that this recipe had potential. She recommended I try oat flour (lighter and less strong taste), which I did, and that's how I've been making them ever since. If you cannot tolerate oats, I recommend trying sorghum flour (for a heartier version) or experiment with brown/white rice flours, millet flour, and so on.

[For those without gluten issues, here is my delectable gluten version. I still miss them just a little.]




Gluten-free German Pancakes


Serves 2 to 4
1-3 T butter
3 eggs
½ cup gluten-free oat flour (50 to 65 grams)*
½ cup milk
1/8 t salt (or about ¼ t kosher salt)

Preheat oven to 400. Whisk eggs, flour, milk and salt. Melt butter in 9x9 glass pan in the oven. Pour batter into pan of melted butter. Bake 20 min. Serve with maple syrup or fresh fruit.

I double this recipe and bake it in a 9x13 ceramic pan. Or if your family loves edges, as mine does, you can also bake up the double recipe in two 8x8 or 9x9 pans (as I've done several times). My family of 2 adults and 3 kids easily polishes off the entire double recipe. We like it best with maple syrup.

*Note: I like to measure my gluten-free flours by weight. You can also use a measuring cup as exactness is not super important. I've used anywhere between 50 to 65 grams of oat flour as well as large or extra large or jumbo eggs, and always had my pancakes turn out fabulous.


My kids like it best cut into strips for dipping ((I use a pizza cutter). 




More Gluten-free Breakfast Deliciousness



Happy eating!

What is your favorite gluten-free breakfast?


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5 comments:

  1. You could also try buckwheat too since sorghum and buckwheat can be interchangeable in gluten free cooking. Also adding tapioca with sorghum makes the batter lighter. I personally like oats better too. (PS I grow all 3--but not tapioca.)

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  2. Such a simple recipe! I'm trying hard to remove gluten from our diet at home. It's not going very well!! This looks like something my kids would love. I'll have to give it a try. Thanks!

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  3. I have been craving German pancakes which I loved and always ordered in the only restaurant in town that served it. Now that gluten is no longer my friend, I was so excited to see this recipe! I tried it this past weekend and doubled the recipe, but did not turn out as puffy, more dense. Taste was great, and the kids enjoyed it with lemon and powdered sugar, but where did I go wrong? More whipping? Less butter in the pan? I only had medium eggs on hand and all purpose gluten free flour if that made a difference. I plan for more trial and errors to get it right. Any advice would be greatly appreciated!

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    Replies
    1. Hmmm, well mine are not as light as the wheat version either, but since these are whole grain, I think that is partly to be expected. In terms of how far the sides rise, I find that has a lot to do with preheating the pan. I used to always leave my pan in the oven while butter melted and I whipped up batter, but after cracking my favorite ceramic pan (temperature shock, I realized), I have stopped preheating pan and mine come out more dense. If you have a pan that can handle having cold batter poured in when already hot, that might do the trick! We've been making this almost every school day since school started. Such a great way to fill up those tummies! Let me know if you manage to make yours lighter (beating/ whipping eggs as you suggest might help?). Thanks for the comment.

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  4. Hi Betsy, loved these gluten-free pancakes, they really look delicious! I just bought a new pressure cooker, would you point me please to some recipes in your blog that I can cook with it? Thanks!

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