Gluten Free (Low Carb) German Pancakes Recipe

I’m excited to share with you my new recipe for lectin-free and gluten-free German pancakes, also known as Dutch pancakes. Because they are so good! Not only are these pancakes delicious, but they’re also healthy and low-carb, making them a great option for anyone looking for a tasty breakfast that doesn’t weigh them down.

As a health coach who believes in the power of food as medicine, I’m always looking for ways to make healthy versions of classic recipes. These lectin-free and gluten-free German pancakes are made with guava flour, which is low in carbs and high in healthy fats, protein and nutrients. Plus, they’re naturally gluten-free, making them a great choice for people with gluten sensitivity or celiac disease.

With only 11 grams of net carbs and nearly 10 grams of protein per serving, this pancake is such a delicious and healthy treat that it will fit into so many diets.

They can also be customized for more dietary restrictions.

What are German Pancakes?

German pancakes, also known as Dutch baby pancakes, are a type of pancake that is usually served for breakfast or as a snack. Unlike traditional pancakes, German pancakes are baked in the oven and risen, creating a fluffy and creamy texture.

The dough is usually made with eggs, milk, flour and sugar.

They are often served with powdered sugar, fresh fruit and cream on top, and can be sliced ​​for easy serving. They are a popular breakfast in many countries, including the United States, Germany, and the Netherlands.

Here’s what you need to make these pancakes:

• 1 tablespoon of butter (14 grams)
• 2 pasture-raised eggs
• 1/4 cup A2 full-fat milk or a dairy-free milk such as coconut, almond, chufa, or hemp milk)
• 1/4 cup chufa flour (pressed down)
• 2 tablespoons of tapioca starch
• 1 teaspoon pure vanilla extract or 1/4 teaspoon vanilla powder
• zest of an organic lemon
• pinch of salt
• 4-5 fresh strawberries, cut into slices
• 2 tablespoons chopped walnuts
• 1 teaspoon Yacon syrup (or you can use other natural low-carb sweeteners)

If you’re looking for a dairy-free option, replace the butter with coconut oil and A2 casein milk with your favorite non-dairy milk, such as coconut milk, hemp milk, or almond milk.

Chufa flour, one of my favorite gluten-free and lectin-free flours, is great for a nut-free option, but if you prefer, you can also use almond flour.

How to make gluten-free German pancakes

• Preheat the oven to 200C/400F and prepare an oven-safe ceramic or stoneware dish that can safely hold 1 cup of batter, but no larger.
• Add the butter to the baking dish and preheat for about 10 minutes, or until the butter is bubbling and starting to brown (the browning of the butter adds great flavor to this pancake).
• While the tray is in the oven, mix all the dough ingredients in a mixer so that they are well integrated.
• Remove the baking tray, quickly pour the batter into the tray and immediately put it back in the oven.
• Bake for 17 to 20 minutes, until the edges rise and turn golden.
• Remove from oven, top with strawberries, nuts and toss with yacón syrup (or you can use similar ingredients you like).
• Serve immediately, but this pancake is also great after cooling, just in case you have leftovers.

While this combination of flavors and textures is perfect for me, feel free to get creative with your ingredients.

I make these pancakes to share with my husband, but if your macros allow, you can have just one. 😊

How to serve this delicious pancake

These gluten-free German pancakes are a great option for a weekend breakfast or any time you want a special breakfast. They are easy to make and can be customized with your favorite ingredients. Plus, they’re low-carb, gluten-free, and lectin-free, making them a great choice for anyone with dietary restrictions.

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