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!
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
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