|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
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.
More Gluten-free Breakfast Deliciousness
- Gluten-free Goodness: Whole Grain Pancakes for the Whole Family
- French Toast (use Udi's, Glutino's, or Trader Joe's whole grain gluten-free bread, slightly toasted)
- Scrambled Eggs (delicious with arepas made with gluten-free masa harina or cornbread/ muffins made with Pamela's baking mix)
- Homemade Yogurt with Homemade Granola (use gluten-free rolled oats)
Disclosure: This post may contain affiliate links. Your purchase via these links helps support my blog. Thank you for your support. Read my full disclosure policy here.