Gluten Free German Pancakes
Despite having distinctly German roots on both sides of my family, I have never tasted a German Pancake until recently. I have to tell you; I feel like a major part of my childhood was missing. Also referred to as a Dutch baby, German Pancakes are a tasty breakfast dish that is basically a puffed pancake. Baked instead of made on the griddle, these really are an easy alternative for your next lazy weekend morning or the perfect addition to a Sunday brunch.
Usually made with an all purpose flour, these little beauties are gluten free as well as dairy free, which makes them a great choice for your next brunch. Honestly, there is nothing worse than having a great big family get together and realizing one of your guests can only eat a few items (like the veggie tray) because of food intolerances or allergies. The good news for anyone who is not gluten free or even dairy free is that there is virtually no difference in taste! No one will be asking you what that funny flavor is, or why do these taste different? Fantastic!
But, all health talk aside, these really are a fun breakfast treat to make with kids. From measuring to mixing, you don’t need to worry about little hands being burned on the griddle because these are baked up nice and fluffy in the oven. Don’t be surprised if you find your little ones staring into the oven watching the pancakes puff up, it really is rather amazing! And if you are feeling extra fancy, you can add a little sliced apple rose or fresh fruit on the top of each German Pancake as it bakes.
Served with honey or warm maple syrup, these bite-sized breakfast bakes are going to be the hit of your next brunch or a welcome way to start any day with nice, big cup of coffee.
- 1/2 cup Hodgson Mill Gluten Free All Purpose Baking Flour
- 1/2 cup Hodgson Mill Gluten Free Coconut Flour
- 1/4 cup granulated sugar
- 1/2 tsp. salt
- 6 eggs room temperature
- 1 cup dairy free milk room temperature
- 2-3 Tbsp. dairy free butter melted
- 1 cup apple slices Optional
1. Preheat oven to 375, place muffin tin in oven to heat up
2. In a medium mixing bowl, mix together flours, sugar, salt, eggs, and milk. Mix until smooth and well combined
3. When muffin tin is completely warmed, pour even amounts of melted butter into each muffin compartment and pick up and tilt the tin to evenly coat the bottom of each compartment.
4. Fill each muffin tin compartment ½ full with pancake batter.
5. Place in the oven and bake for 20 minutes or until the edges are slightly browned and the top are a light golden color. Remove from muffin tin and enjoy immediately!
Note: If adding apples, let bake or 5 minutes and then remove to add apple slices. Place back into oven to continue baking.
Makes 12-16 muffin-sized pancakes
Adapted from tasteofhome.com
You can find Gluten Free German Pancakes and other recipes from Hodgson Mill by visiting the Recipes page.