Description
Light, airy, and beautifully puffed, these gluten-free German pancakes have crisp golden edges and a soft, custardy center. Also known as Dutch baby pancakes, they’re baked in the oven and made with simple, wholesome ingredients, creating a naturally grain-free and lower-carb version of this classic breakfast favorite.
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
- Preheat the oven to 200°C (400°F). Choose an oven-safe ceramic or stoneware baking dish that comfortably holds 1 cup of batter, without being much larger.
- Add the butter to the baking dish and place it in the oven for about 10 minutes, until the butter is bubbling and just beginning to brown. Browning the butter adds wonderful flavor to the pancake.
- While the baking dish is heating, add all the batter ingredients to a blender and blend until smooth and well combined.
- Carefully remove the hot baking dish from the oven, immediately pour in the batter, and return it to the oven without delay (If you can do this safely, you can also pour the batter while the baking dish is still in the oven).
- Bake for 17–20 minutes, or until the pancake is puffed and has deeply golden, crisp edges.
- Remove from the oven and top with strawberries, chopped nuts, and a drizzle of yacon syrup, or your favorite toppings.
- Serve immediately while the pancake is beautifully puffed. Leftovers are also delicious once cooled and can be enjoyed at room temperature.
Notes
Baking dish: For the best rise, use a small oven-safe ceramic dish or a small cast-iron skillet. Make sure it is thoroughly preheated before adding the batter.
Topping ideas: Top with fresh berries, toasted nuts, yacon or maple syrup, or a dollop of sour cream. Feel free to customize with your favorite seasonal fruit and toppings.
Serving: This recipe makes two modest servings, but it can also be enjoyed as a generous single serving, depending on your appetite.