German Pancakes
An easy gluten free version of traditional German Pancakes that is ready in less than 30 minutes. Great for breakfast or busy weeknight meals
Equipment
- 1 9x13 glass dish
- 1 blender
- spatula, measuring cups & spoons
Ingredients
- 3 TBSP butter, cut into 3 chunks
- 1 1/4 C whole milk I like Fairelife milk
- 1 C gluten free flour I use my all purpose blend
- 1/2-3/4 tsp xanthan gum
- 7 eggs
- 1 tsp salt
Instructions
- Preheat oven to 400 degrees. When it comes to temperature, put the butter into the glass pan.
- While the butter is melting, pour the milk, flour, xanthan gum, eggs, and salt in the blender. Mix on low until well combined. Pour into 9x13 pan when the butter is melted.
- Bake for 17 minutes. Serve immediately as this dish deflates as it cools. Serve with maple syrup, powdered sugar, or fruit as desired.
Notes
Don't use more than 3/4 tsp of xanthan gum, your pancakes will not turn out right. I never measure exactly, but I have tried making it with 1 tsp and it doesn't work. Trust me.:)