This past Sunday, Russ and I were unsure what to make for breakfast. Meal time indecision always leads me to Pinterest. 🙂 Searching for breakfast recipes, I stumbled upon a German Pancake recipe topped with berries. And, well… the rest is history. Once I get inspired, I typically am off and running… lost in my kitchen in full experiment mode.
Traditional German pancakes rely heavy on eggs and milk–both easy on the gut for most FODMAPers when you sub in lactose free milk. The flour component in a German pancake recipe is minimal but to make the recipe lower in FODMAPs, I used a gluten free flour blend and a little oat flour. I also added a scant 1/4 teaspoon of almond extract to the mixture for a pop of almond flavor.
We topped our German pancake with blueberries and sliced strawberries, sliced almonds and a sprinkle of confectioner’s sugar.
German pancakes are baked in the oven in a cast iron skillet. They puff up beautifully and are generally very easy to prepare. They make a fun, nutrient dense and special weekend breakfast.
And…I have to say, we loved our little low FODMAP German pancake version.
- 1/4 cup oat flour
- 1/4 cup gluten free flour blend (I used King Arthur GF multipurpose flour)
- 3 large eggs, whisked
- 1/2 cup lactose free milk
- 1 tablespoon sugar
- 1/4 teaspoon vanilla or almond extract, optional
- A few sliced strawberries, handful of blueberries, butter, sprinkle of confectioner's sugar, as desired.
- Preheat oven to 450 degrees F.
- Lightly grease your cast iron skillet (9 or 11 inch will work)
- In medium bowl, mix the flours, eggs, milk, sugar and extract with a fork, until just blended and free of any lumps.
- Pour mixture into cast iron skillet. Bake for 12 minutes or until edges are lightly brown and pancake is puffed up.
- Remove from oven, garnish with toppings as desired.
- Eat immediately.