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.)

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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.

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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}.

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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)

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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).

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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.

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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.

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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).

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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)

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Carefully remove your German Pancake from the oven…

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…and serve warm with Maple syrup.

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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.

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