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German Pancakes - Gluten Free (crepes)



One thing I have really missed since I went on the Celiac diet was German Pancakes. I tried to make them a few times and they ended up in the garbage. If they don't taste 'right', (meaning the same as regular) I'd rather go without ! But the other day I tried again and achieved SUCCESS !!! My husband accused me of using wheat flour! When I served them to my family -- Celiacs and non - I got big smiles and thumbs up - I had to mix up more batter! Even if I say so myself , these ARE really good !!! ** Ingredients 4 eggs 1 cup whole milk 1/2 cup pancake mix (recipe following) (butter for frying) (NOTE - the above ingredients are in easily multiplied/divided amounts to suit the number of people to be served - the 4 egg amount will make 10 - 8"pancakes)

This batter does not like to stand - so mix only as much as you are going to use in one preparation - do not set any aside to use later.


  1. Whisk eggs, milk, pancake mix together in a large measuring cup or bowl until perfectly smooth. The batter will be thin.

  2. Using a heated frying pan, place a small dab of butter on the hot pan held off the element and tilt it to coat the bottom with the melting butter.

  3. Still holding the frying pan off the element pour in just enough batter (a scant 1/4 cup) to coat the bottom of the pan, tilting the pan to let the batter spread. If it doesn't spead easily add a little more milk.

  4. Placing pan back on the element let it cook until nicely browned, then slip a spatula under it and flip over to brown the other side. (these are easy to flip UNLESS you try to flip them too soon)

  5. Remove pancake to a warmed plate (I place the plate on the warmer element on my stovetop)

  6. Repeat from step 2 until batter is used up, stacking the pancakes on the plate.

  7. Serve rolled up with sugar, pancake syrup, fruit syrup, fruit, whipped cream - as desired !

*****

Pancake Flour Mix


  • 1/2 cup white bean flour

  • 1 cup white corn flour

  • 1/4 cup potato starch

  • `1 tsp xanthan gum

  • 1 1/2 tsp salt

Mix thoroughly and store in cool, dry place. (fridge is OK)

*****
from the kitchen of
recipe file

19 comments:

  1. EllieJanuary 25, 2011 at 7:01 AM

    So glad that you came up with a winning recipe...it's exciting when that happens:).

    The pancakes look delicious!
    Have a blessed day...~Ellie

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  2. BettyJanuary 25, 2011 at 7:53 AM

    I love German pancakes and these look wonderful. So rewarding when the change to GF turns out so well.

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  3. ellen b.January 25, 2011 at 8:29 AM

    Another great gluten free recipe to send to my niece. Thank you Julie!

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  4. robinJanuary 25, 2011 at 10:33 AM

    Ever tried them with thin apple slices set in the batter as soon as you pour it onto the griddle? Yum! Once done and on your plate, sprinkle with cinnamon & sugar and roll up. I grew up with them that way, and they are awesome! Nice to see a GF recipe for the batter. :)

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  5. TretsweltJanuary 25, 2011 at 12:27 PM

    Huuuumm!Lecker!Glutenfrei ist guut!Bussi.Luciene.Vielen dank für deine kommentar bei mir.Vielen grüßen von mein -Mann an dein Mann aus Hamburg.Bussi.Luciene,

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  6. AnnelieseJanuary 25, 2011 at 4:36 PM

    Do you need a translation there, Julie? I believe you can gather that she is grateful.
    Your picture looks so good and I'm glad that you were able to re-create this recipe... I would be delighted to try this recipe if I had to omit gluten in my diet.

    Robin, we have the version with the thin apple slices posted . . . as Dutch Apple Pancakes.

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  7. AnonymousJanuary 25, 2011 at 6:28 PM

    MMM. Looks so yummy.

    Julie do you know about this blog? Between the two of you, not much left that cannot be enjoyed by anyone with celiac disease.

    http://www.celiacteen.com/

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  8. Pitterle PostingsJanuary 25, 2011 at 7:42 PM

    Oh, these look great! Have a wonderful day.

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  9. La Tea DahJanuary 26, 2011 at 12:07 AM

    Julie, I also grew up on German pancakes. They were the only kind we made and they were so good! I missed them too, when our family had to give up wheat. Then --- I tried cornstarch as a replacement for the flour. Everything else stays the same in the recipe. Yummy! I think you might like them. It's always nice to have options.

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  10. AnonymousApril 22, 2011 at 1:10 PM

    thank you so much for posting these recipes!!! i made these pancakes for breakfast this morning and i made the gluten free perogies for lunch....incredible!! LOVE YOUR RECIPES!!!! are your gluten free recipes in your cook book you have for sale?
    thank you
    Jennifer

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  11. JulieApril 23, 2011 at 8:26 AM

    The book is a collection of recipes from each of the ten of us .. so yes some of mine are in it too !
    I'm happy that you enjoyed the pancakes and perogies !!

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  12. ConnieBDecember 16, 2011 at 10:28 AM

    Thanks so much for these recipes!! I've been wondering about Pfeffernusse especially, and this one. I'm wondering if you know whether I can substitute another flour for the corn flour, as I an allergic to corn as well. Would millet work as well?

    Also, have you ever used sprouted rice flour? Hard to get, but it's great!

    Connie from Idaho

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  13. JulieDecember 16, 2011 at 4:43 PM

    Hi Connie.... thanks for your comment ! The best way to see if Millet flour works for you instead of the corn .. is to try it ! I do like Millet and use it.. although I have not tried it in this recipe.
    Pfeffernusse .. are here http://www.mennonitegirlscancook.ca/2009/11/peppernuts-gluten-free.html

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  14. MaryMay 1, 2012 at 7:54 AM

    I am allergic to potatoes. Are there any substitutes for potato starch?

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  15. JulieMay 1, 2012 at 2:45 PM

    Mary, any starch flour will substitute well for the potato starch ....such as tapioca starch/flour.

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  16. AnonymousJune 26, 2012 at 8:00 AM

    Julie, thanks for the recipe. My husband and I are willingly converting to GF diet and I'm looking for great recipes like this. This may be a dumb question but is white corn flour the same as corn starch ?

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    Replies
    1. JulieJuly 1, 2012 at 9:59 PM

      Anonymous , the only 'dumb' question is the one that is not asked ! smile... No, white corn flour is not the same as corn starch... Corn starch is the starchy part extracted from the corn while corn flour is the whole kernel ground up into flour. I like the white corn flour because it is very light with no 'corn' flavor... It is a little hard to get in Canada.. I get mine at the health food store in Aldergrove or order it on line from Authentic Foods http://www.amazon.com/Authentic-Foods-White-Corn-Flour/dp/B000216TBG . If you live in the USA then you might readily get the white corn grits which you can grind into fine flour using your coffee grinder.
      Hope that helps !

      Delete
  17. JudyDecember 14, 2013 at 12:11 PM

    I can,t find white bean flour and white corn flour, can I use regular corn and bean flour. I live in Ontario near Cornwall. I would love to try this recipe.

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    Replies
    1. JulieDecember 14, 2013 at 1:50 PM

      You can try your fav all purpose gluten free flour mix - 1 1/2 cup flour called for in the recipe ... I have never found white bean flour commercially sold - the bean flour on the market for me is far too 'beany' . I buy the small white beans (navy beans) in my grocery store and grind them myself -- I have a Wonder Mill now , but I used to grind them with my coffee grinder -- grind/sift/grind/sift until there are no gritty bits when rubbed between your fingers. The white bean flour is great because not only does it add protein but it mimics the flavour of wheat flour.
      For the white corn flour you can substitute equal amounts of millet flour and brown rice flour.
      Hope that helps !! Have a Blessed Christmas !

      Delete

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