Low FODMAP German Pancake with Berries

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.

german-pancake

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.

pancake-slice

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.

11 replies on “Low FODMAP German Pancake with Berries

  • 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.

  • 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.

  • 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

  • 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?

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