Gluten Free German Pancakes (Dutch Baby)
This breakfast recipe is the house favorite - my children literally ask for this to be cooked every morning! This is also a great recipe if you have a lot of eggs that you need to use up… I usually do a triple batch of this recipe for our family since my kids DEVOUR these.
And yes, I know that most people call this a Dutch Baby, but as a kid it was always, “German Pancakes”. I LOVED making this recipe, and we would all wait with such anticipation, watching it get puffed up in the oven and then taking it out, adding maple syrup, and devouring it.
One of the greatest things about this recipe is that it only has 5 ingredients and you can literally whip that together in under 5 minutes! Also, it is a GREAT balance of protein, carbs, & fat (essential for every meal). Also, note - if you don’t have a gluten allergy or sensitivity, you can make this with regular flour if you’d like. So without further ado, German Pancakes!
Gluten Free German Pancakes (Dutch Baby)
Prep Time: 5 minutes Cook Time: 25 minutes Servings: 4
Ingredients:
6 eggs
1 c milk (any type, dairy or nut works)
1 c Gluten Free All-Purpose Flour Blend. You can also use any other gluten free all purpose flour blend available in stores (the only store brand that I feel does not work well as an all purpose flour is Arrowhead Mills).
1/4 tsp xantham gum (omit if your gf all purpose flour has xantham gum or if you are using normal flour)
3 TBSP grass fed butter or coconut oil
1/2 tsp. salt
Instructions:
1. Preheat oven to 425 degrees. Put a large cast iron skillet (or a regular 9x13 pan) with the 3 TBSP butter/oil in it to preheat.
2. Beat the eggs well.
3. Mix in the flour, xantham gum (if needed), milk and salt.
4. Remove the preheated skillet or pan from the oven. Pour the batter into it and bake for 20-25 minutes or until golden brown (if you are using a regular 9x13 pan, bake for 12-15 minutes or until golden brown).
5. Remove from pan, cut however you would like (squares? pie shaped? get creative!), add a little maple syrup to the top, and enjoy!
Variations: You can also make this recipe in muffin tins, which is perfect because then you don't have to cut it up and they are easy to share. Preheat the muffin tins in the oven at 375 degrees with a little piece of butter/oil in each hole (watch the butter to make sure it doesn't burn and remove it once melted). Remove the pan once preheated, use a brush (I used a basting brush) to make sure the sides get a coating of the butter, then pour the batter in, evenly distributing it in both tins. Bake for 10-15 minutes, or until golden brown. Regular muffin tins will work, but the extra large muffin tins are great for this! They will puff up a lot, and then fall after you take them out, but that's to be expected. Enjoy!
