Gluten Free German Pancake Recipe
Do your weekend mornings demand a treat to get the fun kick-started? We rotate through the usual breakfast fare: banana or blueberry pancakes, waffles, vanilla-cinnamon French toast and smoothies. This weekend, however, I was inspired to try a gluten free German pancake recipe that had the family asking for seconds, then thirds. This recipe is easy and quick enough to make another batch in just 15 minutes.
The gluten free German pancake recipe is best served with sweet and tart toppings. Try a squeeze of lemon, a swipe of jam, a sprinkle of powdered or cinnamon sugar and top it off with a dollop of maple syrup. Try the recipe below and let me know what you think. Enjoy!
Ingredients for Gluten Free German Pancake Recipe
- 4 eggs
- 1 c gluten free flour mix
- 1 c non-dairy milk (I use unsweetened almond milk)
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/4 c unsalted butter
Here's how you make a Gluten Free German Pancake Recipe
Preheat the oven to 425 degrees.
Pull out your cast iron skillet using both hands and remember to bend with your knees!
Add butter to your skillet and place in the oven so butter melts.
In a medium bowl, whisk together the eggs, flour, milk, vanilla and salt.
Check butter. When melted, pull out your skillet using oven mitts and pour batter into skillet.
Cook 15-20 minutes until puffed and lightly browned on edges.
Pull out using oven mitts and enjoy right away with fresh lemon, powdered sugar and syrup - all or one. We like all!