Gluten-Free German Pancakes Recipe (Low-Carb)

I’m excited to share with you my new recipe for lectin-free and gluten-free German pancakes, also known as Dutch baby pancakes. Because they are so good!

These pancakes are not only delicious but also healthy and low-carb, making them a great option for anyone looking for a tasty breakfast recipe that won’t weigh them down.

As a health coach who believes in the power of food as medicine, I’m always looking for ways to make healthy versions of classic recipes.

I have a list of gluten-free and lectin-free flour types I work with, and I never use a store-bought gluten-free flour blend as they are made with ingredients I don’t eat like rice, quinoa, buckwheat, potato starch, etc.

A healthy treat

These lectin-free and gluten-free German pancakes are made with tigernut flour, which is low in carbs and high in healthy fats, protein, and nutrients.

Plus, they’re naturally gluten-free, making them a great option for those with gluten sensitivities or celiac disease.

With just 11 grams of net carbs and almost 10 grams of protein per serving, this pancake is such a delicious and healthy treat that will fit so many diets.

They can also be personalized for further dietary restrictions.

What are German pancakes?

German pancakes, also known as Dutch baby pancakes, are a type of pancake that is typically served for breakfast or brunch. Unlike traditional pancakes, German pancakes are baked in the oven and rise up, creating a fluffy and custardy texture.

The batter is typically made with eggs, milk, flour, and sugar.

They are often served with powdered sugar, fresh fruit, and whipped cream on top, and they can be sliced into wedges for easy serving. They are a popular breakfast item in many countries, including the United States, Germany, and the Netherlands.

This gluten-free version of this classic staple is as good as the original, if not better! 😋

Here is what you need to make these pancakes:

• 1 tablespoon butter (14 grams)
• 2 pasture-raised eggs
• 1/4 cup A2 full-fat milk, or a dairy-free milk like coconut, almond, tigernut, or hemp milk)
• 1/4 cup tigernut flour (pressed-down)
• 2 tablespoons tapioca starch
• 1 teaspoon pure vanilla extract or 1/4 teaspoon vanilla powder
• zest of one organic lemon
• pinch of salt
• 4-5 fresh strawberries, sliced
• 2 tablespoons of chopped walnuts
• 1 teaspoon Yacon syrup (or you can use other low-carb natural sweetners)

If you are looking for a dairy-free option, replace butter with coconut oil and A2 casein milk with your favorite non-dairy milk, such as tigernut milk, hemp milk, or almond milk.

Tigernut flour, one of my favorite gluten-free and lectin-free flours, is great for a nut-free option, but if you prefer, you can also use almond flour.

How to make gluten-free German pancakes

• Preheat the oven to 200C/400F and prepare an oven-safe ceramic or stoneware dish that can safely contain 1 cup of batter, but not larger.
• Add the butter to the baking dish and preheat for about 10 minutes, or until the butter bubbles and begins to brown (the butter browning adds great flavor to this pancake).
• While the baking dish is in the oven, mix all the batter ingredients in a blender so that they are combined well.
• Take the baking dish out, quickly pour the batter into the dish with the melted butter, and put it back in the oven immediately.
• Bake for 17 to 20 minutes, until the edges rise and become golden brown.
• Take out of the oven, top with the strawberries, and nuts, and drizzle with yacon syrup (or you can use similar toppings you like).
• Serve immediately, but this pancake is also great after cools down, at room temperature, in case you have leftovers.

While this combination of flavors and textures is perfect for me, feel free to get creative with your toppings.

You can use a mix of fresh berries, and nut mix you’d like, maple syrup if it’s something you are consuming, and even a touch of sour cream. We love to add a little bit when we find organic, Jersey milk sour cream, which is A2 casein and easier to digest.

I make this pancake to share with my husband, but if your macros allow, you can have one by yourself. 😊

I’ve made gluten-free Dutch baby German pancakes in the past, using a cast iron skillet, which works well, but you have to make sure it’s really hot when you pour the batter in. However, since this recipe makes such a small portion, you need a small size pan.

How to serve this delicious pancake

These gluten-free German pancakes are a great option for a weekend brunch or any time you’re craving a special breakfast treat.

They’re easy to make and can be customized with your favorite toppings. Plus, they’re low-carb, gluten-free, and lectin-free, making them a great option for anyone with dietary restrictions.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Gluten-Free German Pancake Recipe (Low-Carb)

(1 votes, average: 5.00 out of 5)

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By Claudia Curici, Health Coach – Serves: 2

Prep Time: 10 minutes – Cooking Time: 15 minutes

These lectin-free and gluten-free German pancakes are not only delicious but also healthy and low-carb, making them a great option for anyone looking for a tasty breakfast treat that won't weigh them down.

Ingredients

• 1 tablespoon butter (14 grams)
• PANCAKE BATTER:
• 2 pasture-raised eggs
• 1/4 cup A2 full-fat milk, or a dairy-free milk like coconut, almond, tigernut, or hemp milk)
• 1/4 cup tigernut flour (pressed-down)
• 2 tablespoons tapioca starch
• 1 teaspoon pure vanilla extract or vanilla powder
• zest of one organic lemon
• pinch of salt
• TOPPINGS:
• 4-5 fresh strawberries, sliced
• 2-3 tablespoons of chopped walnuts
• 1 teaspoon Yacon syrup

Instructions

1

Preheat the oven to 200C/400F and prepare an oven-safe ceramic or stoneware dish that can safely contain 1 cup of batter, but not larger.

2

Add the butter to the baking dish and preheat for about 10 minutes, or until the butter bubbles and begins to brown (the butter browning adds great flavor to this pancake).

3

While the baking dish is in the oven, mix all the batter ingredients in a blender so that they are combined well.

4

Take the baking dish out, quickly pour the batter into the dish, and put it back in the oven immediately.

5

Bake for 17 to 20 minutes, until the edges rise and become golden brown.

6

Take out of the oven, top with the strawberries, nuts, and drizzle with yacon syrup (or you can use similar toppings you like).

7

Serve immediately, but this pancake is also great after cools down, in case you have leftovers.