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The Gluten Free German Puffed Pancake

I had never heard of a German Puffed Pancake (a.k.a. Dutch Baby) until my sister in law told me what it was. It’s basically just one big puffed up pancake baked in the oven, normally in a cast iron skillet. It sounded intriguing, so I thought I would try it.

The result? Something very similar to the taste of french toast. Alone, the German Pancake isn’t very appealing, but topped with pure maple syrup, fruit, and or pecans/walnuts it’s super yummy!

This is an easy breakfast or brunch recipe that is sure to please the entire family. I’m sure when I don’t feel like cooking one of these nights I’ll end up making this for dinner!

Gluten Free German Puffed Pancake (Dutch Baby)

Gluten Free German Puffed Pancake (Dutch Baby)

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 1/3 cup millet flour
  • 1/3 cup sorghum flour
  • 1/3 cup tapioca starch
  • 1/4 tsp xanthan gum or guar gum
  • pinch of sea salt
  • 3/4 cup almond milk
  • 4 large eggs
  • 1 tablespoon vegan butter, palm shortening, or ghee

Instructions

  1. Place a 12″ cast iron skillet in the middle of a cold oven. Preheat oven to 450 degrees (F). If you do not have a cast iron skillet, use another baking dish with high sides (at least 2.5-3 inches high). If you use a glass baking dish, cooking time may vary.
  2. Whisk together the millet flour, sorghum flour, tapioca starch, xanthan gum or guar gum, and salt. Add the almond milk and eggs, and whisk until well blended. A few small lumps in the batter is okay.
  3. When your oven is up to temperature, carefully remove the cast iron skillet from the oven and add the vegan butter, palm shortening, or ghee to the center of the skillet, and let it melt. Pour in the batter, and place in the oven and bake for about 22-25 minutes. 
  4. Serve with pure maple syrup, powdered sugar, fruit, non-dairy whip cream, and/or favorite nuts.

1/3 cup millet flour

1/3 cup sorghum flour

1/3 cup tapioca flour

1/4 tsp guar gum

3/4 cup rice milk

4 organic eggs

pinch of sea salt

 

Add a dab of shortening or butter (dairy of non-dairy) to a 12″ cast iron skillet and place the pan in the middle of the oven (I think a 10″ cast iron would work okay too). Preheat your oven to 450 degrees (F).

If you do not have a cast iron skillet, use another baking dish with high sides (at least 3 or 4 inches high). If you use a glass baking dish, cooking time may vary.

Whisk together the flours, guar gum, and salt. Add the rice milk; stir, then add the eggs. Make sure everything is well blended, but don’t worry about having a few lumps in the batter.

When your oven is up to temperature, remove the cast iron skillet from the oven. Pour in the batter, and bake for about 24 minutes.

Serve with pure maple syrup, fresh fruit (get creative – sauted apples are wonderful!), non-dairy whip cream, powdered sugar (if you can have it), and/or your favorite nuts.

Enjoy!
🙂 Megan

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jessica

Friday 18th of April 2014

could I use a pan thats not a skillet?? like stainless steel??

would like to make this tomorrow...

jessica

Friday 18th of April 2014

meaning, not a cast iron skillet--a stainless steal skillet!

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Marcy

Saturday 8th of December 2012

We use almond milk at our house. I have never used rice. Can I sub unsweetened almond milk for the rice milk do you think?

Megan

Saturday 8th of December 2012

Marcy, Absolutely! I use almond milk more these days than rice milk. :) It would be an excellent substitute! Megan

Megan @ MAID in Alaska

Friday 5th of November 2010

:) You are welcome!! You'll have to let me know how it compares to the ones you had in Germany. I have never had a "real" one with gluten in it. I hope you like it!