Low Carb German Pancake Recipe - Gwen's Nest (2024)
By Gwen Brown162 Comments
This low carb German Pancake recipe is the answer to my heart’s cry for the perfect sugar free breakfast. Back before I read Trim Healthy Mama, we would eat a version of this oven pancake nearly every week. It was heavenly. I’d tweaked a recipe from my Finnish friend Jen. The Finns call it Pannukakku. Jen’s kids prounounced it “Bunny Cake,” and the name stuck.
But it also stuck to the thighs like nobody’s business. It contained a whole stick of butter, 3/4 cups of sugar, 2 cups of milk, 1 1/2 cups of flour, 6 eggs…it was SO naughty. But ever so delicious. I was grieved to give it up. Nigh unto heart sick.
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Finally…FINALLY I have perfected a THM version of my favorite breakfast dish. If you’ve never had the pleasure of baking or enjoying a German or Finnish oven pancake, it’s a real treat. My old recipe would puff up as it baked and become a GIANT fluff that would shrink back down as it cooled.
This version rises in the oven just like the sugary version, AND it’s got the essential custard-like texture with the sweet crust on the top and edges. My favorite.
*swoon*
I served it this past weekend, and it was a big hit. Even my kiddo that doesn’t like eggs was asking for seconds and super excited about it. I served it with a drizzle of real maple syrup for the kids, and my sugar free maple syrup for my Trim Healthy Man and me. We also had spoons of warm sugar free berry syrup mingled over the top. H.E.A.V.E.N.
(Sorry about the blurry photos. I suspect it’s directly connected to tiny syrupy fingerprints that I later discovered on my lens.)
We call this "Bunny Cake" at our house. But not matter what you call it, it's my favorite breakfast treat. Somewhere between a baked custard and a pancake, this delightful S breakfast is a family pleaser, and the perfect weekend or holiday breakfast treat. It reheats nicely.
Author: Gwen
Recipe type: Breakfast
Serves: 10
Ingredients
4 T butter (1/2 stick or ¼ cup)
6 eggs
½ c. xylitol or erythritol + stevia to sweeten (2 scoops)
2 tsp. vanilla
1½ cups oat flour*
1 t. salt
1½ c. unsweetened almond milk
½ c. cream or ½ & ½
¼ tsp nutmeg, optional
Instructions
Preheat oven to 375.
Place 9x13 casserole dish into oven as it preheats, and add 4 T of butter (half of a stick) to the pan and allow to melt as you mix up the batter.
In a blender or bowl, combine remaining ingredients, and whisk together until well blended.
Pour batter into hot casserole dish, and swirl with melted butter to blend it in briefly.
Bake for 30 minutes.
Serve with Sugar Free Berry Syrup, and/or Sugar Free Maple Syrup, and dust with powdered erythritol if desired.
Notes
*If you do not have oat flour handy, blend 1½ cups of oats in your blender to make your own. Check your carb count if buying premade oat flour- they can vary. If you'd like to lower the carb count, try subbing ½ cup of oat fiber for the oat flour. Usually, oats and oat flour are an E ingredient, but I calculated the servings in this recipe, and it's squarely in S territory. Cut into 12 servings, I calculate 8 grams of fat, and 6 net carbs per serving if using 1½ cups of ground oats. Cut into 10 servings, I figured 10 grams of fat and 7 net carbs if using 1½ cups of ground oats.
So, what does *your* family call an oven baked pancake? 🙂
And now for MY favorite part of Trim Healthy Tuesdays: all of the FANTASTIC link ups from other THM bloggers! Thank you all for making Tuesdays so inspired, trimming, and fun!
If the pancake was a little flat it is most likely that either the oven or the skillet (or other pan) was not hot enough. If the pan isn't hot enough then the liquid does not heat up and create the steam quickly enough and so the flour will cook through and set before the pancake can rise.
Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.
One small pancake (3" across) made from scratch provides 30 calories, 1 gram of protein, 5 grams of carbohydrate, 0 grams of fiber and 1 gram of sugar. One medium pancake (5" across) made from scratch provides 93 calories, 2 grams of protein, 15 grams of carbohydrate, 0 grams of fiber and 2 grams of sugar.
Traditional pancakes are made with refined flour, which is high in carbs. To make low-carb pancakes, you can use alternative flours, such as almond flour, coconut flour, or flaxseed meal. These flours are lower in carbs and higher in fiber and protein, making them a great choice for low-carb diets.
On one hand, the average plate of pancakes contains around 500 calories, 88 grams of carbohydrates, and 4 grams of saturated fat, while a similar-sized serving of French toast has around 990 calories, 120 grams of carbohydrates, and 18 grams of saturated fat. These numbers would appear to make pancakes the winner.
Baking powder, like baking soda, is a chemical leavening agent made with sodium bicarbonate (aka baking soda) plus a weak acid, such as potassium bitartrate. Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy.
Overmixing the batter can cause the gluten in the flour to overdevelop, leading to a dense pancake. Batter Not At Room Temperature: Ingredients that are not at room temperature can cause the batter to be too dense. Make sure all ingredients, including the eggs and milk, are at room temperature before making the batter.
Why is the first pancake often so ugly that it gets tossed? Pancake experts say that there are some possible reasons, including the amount of butter being used, the temperature of the heating surface, and so on. Perhaps the first one is a "tester." Once it is made, the next batches will be fine.
"The oil in mayonnaise helps moisten the recipe and acts as an adequate substitute for the liquid an egg would have added." It also does a bit of leavening, since mayonnaise is made from eggs and is already emulsified.
Can I Use Water Instead of Milk in Pancakes? Milk adds both flavor and texture to pancake batter, so if you are looking to make pancakes without milk, a simple swap to water doesn't always do the trick. For pancakes made without milk, you'll want to add some flavor through melted butter and vanilla extract.
Oatmeal is high in net carbs, which doesn't fit the low carb, high fat strategy needed to achieve ketosis. Chia seeds, flaxseed, hemp hearts, and almonds are all possible substitutes for oatmeal, whether you make them into porridge or enjoy mixing them with other foods.
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This low carb German Pancake recipe is the answer to my heart’s cry for the perfect sugar free breakfast. Back before I read Trim Healthy Mama, we would eat a version of this oven pancake nearly every week. It was heavenly. I’d tweaked a recipe from my Finnish friend Jen. The Finns call it Pannukakku. Jen’s kids prounounced it “Bunny Cake,” and the name stuck.
(Sorry about the blurry photos. I suspect it’s directly connected to tiny syrupy fingerprints that I later discovered on my lens.)
