For nearly ten years, I’ve been hoping for a wheat-less German pancake recipe that actually tastes like German pancakes! The attempts I’ve made previously haven’t been anything to crow about.

But, a few weeks ago, my daughter wrote to say that she’d made a good batch using oat flour and almond flour. I had a glimmer of hope!

So, I started experimenting again and came up with this simple wheat-free, dairy-free version that I think is quite good!

In a bowl, whisk together:

6 eggs
1 cup almond milk
3/4 cup whole grain flour blend (I’ve been using this one)

{A note on flour blends: you could make your own simple blend using equal parts of brown rice flour, oat flour, sorghum or almond flour, and for a recipe like this, that would most likely be fine.

Or you can follow one of many flour blend recipes that improve the texture of wheat-less baked goods by adding starches and gums. I keep those ingredients around for mixing blends because it seems to be more economical to premix a bunch to have on hand, especially if you’re baking for several people on a consistent basis.

That said, the all-purpose blends you buy generally also contain a starch (in this case tapioca), xanthan or guar gum (for bonding) and possibly arrowroot (for texture too). So if you are making small batches and you want a convenient and consistent product, I’d recommend buying a blend.}

Now, back to the recipe!

In a 9″ x 13″ pan, melt 2 Tablespoons coconut oil in an oven pre-heating to 400°. {No, the finished product isn’t coconut flavored…at least not to me.}

When the oil is melted, pour egg batter into the pan and bake it for 20 minutes.

Of course, the pancake with puff up and look tall, but as it cools it will relax.

These are best served warm with real maple syrup*, raw honey with cinnamon, low sugar jam, homemade, no-sugar apple sauce**, fresh berries or fresh-frozen peaches***, but they’re also good left-over and cold from the refrigerator, drizzled with honey and sprinkled with cinnamon.

I wish you health and happiness at home, today and always!


“The mission of Lioness at the Door is to uplift, strengthen and encourage women of all ages to magnify health, hope and happiness at home. We do so boldly, with humility and gratitude for the opportunity.”

*Maple syrup, like honey, is labeled in misleading ways. How I hope labeling laws will improve! Some products will say they are “pure” when actually they are a sugar syrup. (Just taste several and you’ll know what I mean.) If you want a rich, full bodied flavor, look for an organic, dark syrup. This is the one we use and like the most.

**Homemade apple sauce is fresh and sweet, even without adding sugar! I’m working on a post to show you how we make it. All you need is fresh apples, cinnamon and a slow cooker!

***We freeze fresh peaches in the summer by peeling them, washing them, cutting them in half, then flash-freezing them on a cookie sheet before putting them in plastic freezer bags. The flash-freezing helps them keep their shape and makes them easy to use just a few at a time, since they aren’t too stuck together in the bag. When you thaw a few for your pancakes, it’s as if you stepped back in time and have a fresh, sweet peach on your plate!