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.
Ingredients
- 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
- Garnish:
- A few sliced strawberries, handful of blueberries, butter, sprinkle of confectioner's sugar, as desired.
Instructions
- 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.
Megan King
This looks very easy and tasty! I wonder if it would be good with a smear of peanut butter and some sliced banana? Maybe a few mini chocolate chips? Mmm.
Joanna
Is oat flour Low FODMAP?
I can’t find it in MU app… 🙁
katescarlata
I just ground up my rolled oats into flour. You can opt to just use the GF flour blend. I find my clients tolerate oat flour and I love the nutritional perks.
Whitney
Loved, loved this recipe! Thank you, Kate! I finally feel like I can eat pancakes without getting tummy troubles afterward. It kind of reminds me of a cross between a crepe and pancake. Very easy to make.
katescarlata
So glad you tried it…and liked it!!
Kate
Julie
I’ve made a regular version of this for holiday breakfasts for years. This past Christmas, I made it for the family and wondered how it would have turned out with gluten-free flour. Now I know! Thank you…we can enjoy our special breakfasts again as a family!
Denise
Hi Kate,
I was just feeling quite discouraged by the low FODMAP baking/breakfast options out there when I came across this post! I don’t tolerate oats or gums very well. But it sounds like I could eliminate the oat flour and use 1/2 cup of the King Arthur flour instead. Thank you King Arthur for making it gum-free!
This recipe looks delicious-I can’t wait to try it.
Thank you for always sharing new and delicious ideas for FODMAPers!
Denise
katescarlata
Yes, definitely try just the King Arthur GF flour. Enjoy!
Denise
Hi Kate,
Replacing the oat flour with King Arthur all – purpose flour worked beautifully! Both my husband and I loved it! This recipe is a keeper.
Thanks again!
Denise
katescarlata
Yay!! Glad you both enjoyed the German Pancake. It is a fun weekend recipe.
Reilly
I just made it, and it doesn’t seem to be puffing up right (it’s puffing up TOO much)! I used expired oat flour (is that bad? haha) and Bobs Red Mill 1 to 1 flour – is it possible I should not have used that because it has the xanthum gum?
I’m ready to try again with different flour next time, thoughts on rice flour?