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Gluten-Free German Pancakes Recipe (Low-Carb)

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Description

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

  • 45 fresh strawberries, sliced
  • 23 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.