One of my friends challenged me in asking that I convert a recipe for a German Pancake to be a yummy gluten and milk free version. A very simple recipe, but with any bread type foods, the likelihood that it will come out delicious is actually by trial and error. But, this evening I was up to the challenge. And with this challenge, it was a huge success. They do not taste like your typical pancake, but if you like French Toast, well, you will definitely enjoy this!!
My husband and daughter shared that it tasted just like French Toast, and we have not had any since we went Gluten & Milk Free. It is worth the 10-15 min prep time & 20 min baking time. Even those sceptics of gluten free products…you MUST try this!!
So, without any further delay…let me share with you, on first try, the success I had with this recipe!!
- 6 eggs
- 1/2 c sugar
- 1 cup Gluten Free All Purpose Flour
- 1 tsp Xantham Gum
- 1/2 tsp Vanilla
- 1 c Coconut Almond Milk
- 1/2 c Earth Balance Soy Butter
- 1/2 tsp salt (optional – I did not use it for my recipe, but is part of the original recipe in which I converted)
Oh, and the best topping is fresh New England Made Maple Syrup. Forget the unnatural stuff in the grocery stores…Seriously, the real thing makes a huge difference. All natural sugars w/no preservatives. And, if you like jams & jellies consider shopping at your local farm stands, or Little River Pantry for your jams & jellies.
Melt butter in an 11 x 13 (or 9 x 13″) glass baking dish in the oven at 350 degrees.
Blend eggs in a blender for at least 2 minuntes. This is critical to get the pancakes nice and thick.
Add Almond milk, flour, xantham gum, vanilla, sugar (and salt).
Remove melted butter from oven and pour egg mixture over melted butter.
Bake at 400 degrees for 20 minutes.
Batter and edges will rise up on the edges of the pan.
NOTE: It looks thick and fluffy, and that milk free butter on the bottom, keeps the pancake from sticking to the pan. It flattens slightly after, hence why we enjoy it, as it reminds us of French toast.
Serve warm with syrup.
Due to the number of eggs (lots of protein) you will be full even after one piece. We cut it into 6 pieces. I plan on cutting the recipe in half for future use.
Tastes just like French Toast!! It is soooo Delish!!
First try and it came out perfect!