Awesome Gluten Free or {Paleo} German Pancakes

In our house, Paul is a morning person who really enjoys cooking, so that usually translates into some sort of hot breakfast on the weekends (if left up to me, it’s cold breakfasts everyday.) One of our family’s most favorite breakfasts since I was a little girl has been German Pancakes, so Paul has continued to make them for me since we got married. This past year though, we started eating a mostly grain free/paleo diet (I get really bad headaches immediately after eating refined grains) so we stopped having German Pancakes for awhile too. Now we still eat dairy in our house because none of us have a problem with it (well actually I’d better define “problem” it doesn’t make us sick, but is eating sour cream off a spoon a problem?) Either way, we can’t really claim to be “paleo” although this recipe can be made paleo easily.

Anyway I digress, german pancakes….. Paul wasn’t quite ready to be dethroned as Mr Breakfast in our house, so he kept working at trying to make grain free versions of our favorites, and he has finalized a recipe that I can honestly say is probably even tastier than the original wheat flour version! (I’m not even exaggerating, these are super custardy and delicious, and I totally am not willing to settle for the “healthy” version of most things over the original!) So, here’s how he makes them. (He got all these instructions and photos together for me, I think he despairs over what a terrible blogger I am.)

German Pancakes 10 of 10

Here’s the recipe {Paleo version in brackets}:

6 Eggs,

1 C. Milk {almond or other milk substitute},

3 Tbsp. sugar {coconut sugar},

1 tsp. vanilla extract,

1/2 tsp. salt,

3/4 C. sifted almond flour,

1/4 C. tapioca flour,

1/2 tsp. xanthum gum,

6 Tbsp. butter {ghee}

Paul took pictures of the entire process, but if you are in a hurry here are the condensed instructions;

Pre-heat 3 1/2 quart pot in oven set to 425 degrees Fahrenheit.  Beat eggs, milk, coconut sugar, vanilla, and salt together in large bowl.  In a separate bowl, mix together sifted almond flour, tapioca flour, and xanthum gum.  Mix flour mixture into wet batter.  Melt ghee into hot pot, and pour batter on top.  Bake in oven for 25 minutes. (my mom lives in AZ and had to cook it for 5 minutes longer, so check for it to look golden brown if you are at a different altitude or if your oven is a little different)

and now the photo version of the instructions 🙂 (thanks Paul!!!)

First, preheat a 3 1/2 quart oven-safe dish or pot to 425 degrees Fahrenheit in your oven.

German Pancakes 1 of 10

Start with the dairy (or non dairy version of dairy, of your choice.) Beat 6 extra large eggs in a large mixing bowl, then add 1 cup of lowfat milk {or 1 cup of almond or other alternative milk for the Paleo version}.

German Pancakes 2 of 10

Next mix 3 tablespoons of fine coconut sugar, 1 teaspoon of vanilla extract, and 1/2 teaspoon of salt (we use pink Himalayan salt because it is a little more mild) into the egg and milk mixture. (We use Bob’s Red Mill brand flours for all of these, because they are what we can get here in Korea)

German Pancakes 3 of 10

Next comes the rest of the dry ingredients. This is the part that Paul really put a lot of experimentation into to get just the right result. In place of wheat based flour, he uses a mixture of sifted almond flour, tapioca flour, and a tiny amount of xanthum gum (the xanthum gum helps non-glutenous flours to bind better…but don’t use too much unless you want something the texture of snot).

German Pancakes 4 of 10

measure out about 1 cup of almond flour (to yield 3/4 of a cup of sifted almond flour). we just put the large granules back into the canister after sifting, since for some recipes the graininess is not a problem, waste not, want not….. or something like that.

German Pancakes 5 of 10

Mix together the 3/4’s of a cup of sifted almond flour, 1/4 cup of tapioca flour, and 1/2 a teaspoon of xanthum gum, and beat it into the wet mixture.

German Pancakes 6 of 10

Melt 6 tablespoons of ghee into the bottom of your hot pot/pan from your pre-heated oven (you can substitute 6 tablespoons of butter if you’re doing the non-Paleo version).

German Pancakes 7 of 10

Once your ghee/butter is fully melted and hot, pour your batter into the pot, (it should sort of bubble and fizz as the batter hits the hot butter/ghee) Bake for 25 minutes at 425 degrees Fahrenheit. (again, my mom lives in AZ and had to cook it for 5 minutes longer, so check for it to look golden brown if you are at a different altitude or if your oven is a little different)

German Pancakes 8 or 10

Carefully remove your German Pancake from the oven…

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…and serve warm with Maple syrup.

German Pancakes 10 of 10

Or, if you can find it, we eat our’s with a completely non-Paleo syrup from England called Lyle’s Golden Syrup, no regrets. (actually, if you seriously take nothing else away from this, buy Lyle’s Golden Syrup.)

I hope you enjoy this breakfast as much as we do.

  12 comments for “Awesome Gluten Free or {Paleo} German Pancakes

  1. January 12, 2015 at 3:13 am

    Dear lord that looks delicious!! I’be added “Makes me Yorkshire puddings for breakfast” (what we call these in England) onto my Ideal Husband List. Admittedly, that’s the first thing on said list, but it seems rather important. Xxx
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    • cathgrace
      January 12, 2015 at 12:21 pm

      It is very important in a husband 🙂 These are actually quite different texturally than Yorkshire Puddings, the German Pancakes are very custardy and thick on the bottom, where as Yorkshires tend to be more crispy, and thin (well at least mine are 🙂 ) I also put marmite in my Yorkshire batter, so it tends to be savory even when eaten without gravy. My father is English, and I live in England for several years growing up; so to me, Yorkshire puddings are comfort food! (we haven’t perfected a grain free version of those yet.)
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  2. makai
    January 12, 2015 at 5:02 am

    Saunooke loves German pancakes (even though they aren’t German! 🙂 I will have to try this version – they are a fave in our house as well!

    • cathgrace
      January 12, 2015 at 12:23 pm

      I’ve never figured out why they are called “German pancakes,” I know they aren’t German (I’ve heard them called a Dutch Baby too) but that’s what we grew up calling them! They are so good!!!
      cathgrace recently posted…Awesome Gluten Free or {Paleo} German PancakesMy Profile

  3. Shauneen
    January 12, 2015 at 6:29 am

    Oh. My. Goodness. Paul has to patent this recipe! I saw your post when I got home from church, so decided to make it for a late brunch. Both Gordon and I loved it. And I also went as far as to say I like it better than my old recipe. Gordon said that if he hadn’t known it was a different recipe, he would never have guessed. (Which is major for him, because he LOVES German Pancakes.) I had to cook mine for about five minutes longer. All thumbs up at my house! Thanks for sharing.

    • cathgrace
      January 12, 2015 at 12:25 pm

      Hasn’t he totally perfected this? It’s so good! I am very picky about whether the grain free version is as good as the regular one, and I honestly prefer this one! Good to know about the longer cooking time, I wonder if it’s oven, altitude, or humidity based?
      cathgrace recently posted…Awesome Gluten Free or {Paleo} German PancakesMy Profile

  4. Sally
    January 13, 2015 at 12:13 pm

    Oh my, I think you just made my week/month! We love German pancakes here in our house too and you just solved a problem for me. Totally going to give it a try!

  5. Chas Warren
    January 31, 2015 at 11:58 am

    I love German pancakes. When I was a kid, we called them “German Babies.” That sounds sort of ghoulish now, but I’m pretty sure my parents had no ghoulish intent. I hope. 🙂

    We use to sprinkle them with powdered sugar and lemon juice. Yum!

    • cathgrace
      February 3, 2015 at 7:54 pm

      I have heard them called Dutch Babies, so I am sure there are lots of variations on that theme (nothing ghoulish intended I’m sure) We have our Swedish pancakes with lemon juice and cinnamon and powdered sugar, it’s super yum!

  6. December 30, 2015 at 8:48 am

    That sounds delicious!! I should totally try this next time we want eggs for weekend breakfast or brunch!

  7. Leigh
    May 31, 2017 at 12:03 am

    Omg this is the best! I’ve been making German pancakes/dutch babies for my family since I was a kid, and even for my kids now. A few health problems later (migraines/reactive hypoglycemia), and I had to find a better alternative. SO glad I found this recipe, made it this morning for my kids and I, we loved it! I did also make it in a large cast iron pan, so it wasn’t as thick, and used baking stevia instead of coconut sugar (just what I have on hand), turned out amazingly!

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