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Gluten-Free Pancakes

18 Comments 18 September 2012

Now that we can turn our ovens on again, let’s make gluten-free oven pancakes!

How many people have never had an oven pancake?!!

Well, I’m here to change your life.

Oven pancakes are also known as Dutch Babies, German pancakes, Bismarcks, and my favorite name for them is Hootenanny pancake! heh heh

These gluten-free pancakes are super easy to make and they are high in protein – perfect for breakfast.

Besides being fun to eat, they’re fun to make because they puff up really high while baking. I remember when I first discovered these at about 8 years old. It was so exciting when they puffed up! Oooh! Aaaah! For this reason kids usually love to make them, so it’s a sly way to put those little stinkers to work while they think they’re having fun! ;)


GLUTEN-FREE OVEN PANCAKE RECIPE

After I went gluten-free I had pretty much forgotten about my beloved German pancake. Then I discovered a recipe for them in The Mood Cure by Julia Ross. I’ve experimented with all types of gluten-free flours and blends in the recipe. They all turn out pretty good, although different. So, have fun experimenting!

INGREDIENTS
4 Tbsp butter (I use coconut oil)
1/2 cup gluten-free flour*
1/2 cup milk or dairy-free substitute
1/2 tsp salt
4 eggs

DIRECTIONS
Preheat oven 400 degrees

Place butter in a large (10- or 12- inch) ovenproof skillet** and put into oven heated at 400 degrees.

Place flour, milk, and salt into a blender. Blend to mix throughly. You can stop the blender to scrape the sides down with a spatula if needed.

Add eggs one at a time, blending after each addition.

Remove the ovenproof skillet from oven.

Pour egg mixture into the hot skillet and return to oven.

Bake until puffed and golden brown, 10-12 minutes.

Traditional toppings for these are powdered sugar and lemon. Sometimes I blend berries in my Vitamix for a thick and warm syrupy textured topping. Other times I chop apples with cinnamon and raisins in a food processor.

*For your first try at making gluten-free oven pancakes I’d suggest an easy to work with and neutral tasting gluten-free flour like brown rice flour or sorghum flour. Coconut flour doesn’t puff up a lot, but it tastes good.

**I use my large cast iron skillet for one big pancake. All of the batter in this recipe will fit. Sometimes I can eat the whole thing. Other times I split the batter between two cute mini cast iron skillets. I’ve seen photos of these cooked like popovers in muffin tins as well. Of course, if you bake in smaller sized bakeware you will need to reduce the cooking time and just estimate when they are done.

Enjoy! And tell me how you lik’em

 

 

 

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Your Comments

18 Comments so far

  1. 1
     

    Looks dreamy! Can’t wait to try!

  2. 2
     
    Tracy says:

    I have made these before we were GF and they puffed up nicely. After trying many GF flour mixes I have given up.. Cant get the same “poof” and that is what my kids like! Did you have better luck with the mixes or single flours? The last one we tried was the GF Bisquick. It seemed to taste the most like what we were use3d to..

    •  
      Kelly says:

      Well, you can tell in the picture that they deflate…I think they all do…but these are a bit eggy, but I like that. Very popoverish. I don’t think they get as dramatic of a poof as gluten made ones…but it still works. I think you’ll do better with a lighter flour mix…rather than a heavier heartier flour.

  3. 3
     
    Cathy says:

    I’ll have to try these sometime. I’ve never had the gluten version either.

  4. 4
     
    Lauren says:

    Oh my gosh!!! I LOVE puff pancakes (that’s what my family calls them) and have been very sad to not have them in my life since being diagnosed with Celiacs. Every Thanksgiving and Christmas morning my mom makes them, loads them with fruit and powdered sugar… the past couple of years, she hasn’t made them, as to not tempt me. This year, my gosh, they will be made! Thank you :)

  5. 5
     
    Tracy says:

    Kelly,
    Thanks for the info. Will try them again!

  6. 6
     
    MONTREALER says:

    I tried this receipe yesterday and only a very small portion rose. I used a 50/50 mix of brown & sorghim flour. Maybe some magic baking powfer should be added?

  7. 7
     
    Kathleen says:

    Just got the results of my high intolerance of gluten. All this is new to me but my wonderful Dr. Recommended I come on your sight!! Thank you so much for this! Looking forward to learning from you. Thanks again. (Looking forward to making these puff cakes).

  8. 8
     
    Kathleen says:

    Just got the results of my high intolerance of gluten. All this is new to me but my wonderful Dr. Recommended I come on your sight!! Thank you so much for this! Looking forward to learning from you. Thanks again. (Looking forward to making these puff cakes).

  9. 9
     

    These look delicious! I always love stumbling across GF breakfast ideas, thanks for sharing :)
    http://www.pinkpeppercornandpaprika.blogspot.com

  10. 10
     
    Jessica says:

    Excellent work! It looks so fluffy and delicious. I would go with the lemon and powder sugar topping. I used to eat crepes like that. Thanks!

  11. 11
     
    Deli Divine says:

    I love pancakes! :)
    This is perfect for breakfast and perfect for me, a gluten-free dieter. i have tried this the other day and it’s not only me who loved it, but also the whole family. they even thought I was the one who made this recipe by myself. haha :D

  12. 12
     
    Celeste says:

    Very fluffy, but eggy tasting. I just made a large cake in the ancient iron skillet. I used almond flour, coconut oil, and almond milk. I mixed, according to directions in my Magic Bullet. The cake had to cook a little longer than 12 minutes, but came out very, fluffy. One area puffed up like a popover. The taste was very eggy. I sprinkled with a little powedered sugar. I think lemon may have helped with the eggy taste.

  13. 13
     

    Oven pancakes are great for Sunday breakfast! They’re easy to make and go well with everything.This is a very good recipe.super good pancake.

  14. 14
     
    Shannon says:

    Made one this weekend – didn’t think I’d need the big skillet, but glad I used it! If I had a good cast-iron one, I’d reduce the amount of butter, but as it is the butter helped keep the batter from sticking. Also, be careful not to leave the butter in the skillet in the oven too long, so as not to burn it while making the batter! I got in a hurry and added the eggs to the blender first, then flour (Bob’s GF mix), then unsweetened almond milk. It rose a lot along the edges of the skillet, and a a little in the middle, and then deflated. (I used to order an apple oven pancake from a chain nearby, and it did the same.) After it deflated, it was a little dense, but I liked the “tooth” and the slightly egginess. With maple syrup and half a banana, my slice was great for breakfast, and will last me a lot of the week!

  15. 15
     
    Valerie says:

    Yum! I tried it this morning with sorghum flour. Had to use flax seed to replace one egg. It turned out perfectly! Delicious! :-)

  16. 16
     
    Jen says:

    Wow!!! So yummy!! It’s like French toast ; )


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Kelly Courson

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Thanks for stopping by! I'm Kelly Courson and this is where I've shared my gluten-free finds since 2003. The world has been my gluten-free oyster for 14 years now and I love sharing what I've learned in order to help others adapt to a gluten-free diet. Have a look around and feel free to leave a comment. Connecting with people like you is what has kept me going this long! Seriously.
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