German Pancakes, or Dutch Babies as many people know them, are one of my family’s favorite breakfasts.
Several months ago, I tried a gluten free recipe for a German Pancake in an attempt to create a special breakfast that my best friend might be able to enjoy. Unfortunately, that pancake was so unimpressive that I put the idea on hold for a while.
The other day, I remembered them. As a result, this grain free breakfast was created. I’ve made them twice since to double check the recipe and we all loved them.
Would you like to know what I did differently this time from my grandmother’s original recipe? ALL I did was change out the AP flour for Almond Flour. That’s it. I was completely surprised that the conversion was that simple. Sometimes, GF baking surprises me by being simple. Other times, not so much!
If you are not gluten sensitive or watching your grains, simply replace the almond flour with all-purpose and you’ll have my grandmother’s best breakfast recipe. Drizzled with a bit of maple syrup, this was a delicious breakfast. If you want a real treat, make this Orange Sauce or this Waffle Sauce to drizzle on top.
German Pancakes – Grain Free
Ingredients
- 3 eggs
- ¼ teaspoon sea salt
- ⅓ cup milk
- ⅓ cup almond flour*
- 2 tablespoons butter
- ¼ teaspoon cinnamon
*Non-Gluten-Free Alternative
- ⅓ cup all-purpose flour
Instructions
- Preheat oven to 400°F. Whisk together milk, flour and salt until smooth. Add slightly beaten eggs and beat well. Melt the butter in a pie plate in the hot oven. When the butter has melted, remove from the oven and tilt to coat the bottom and sides of the pie plate. Quickly pour in egg mixture and sprinkle with cinnamon.
- Bake for 15 minutes. Remove from the oven and serve while still hot. Drizzle with the topping of your choice or sprinkle with powdered sugar.
