Gluten-free German Pancakes

OK, so I was the Beakfast Queen this morning. Every once in a while I get a hankering for German Pancakes. So this morning I tried making it gluten-free, and it actually turned out pretty good. It didn't puff up the way wheat German Pancakes do. But wheat German Pancakes fall almost immediately and the taste and texture of the GF version was very close to post-fall wheat German Pancakes. My boys gobbled it down; we demolished a 13x9x2 pan between the four of us. (My 18-month-old ate a quarter of the pan!)

German Pancakes
6 eggs
1 c. milk
1 c. Brown Rice flour mix (see below)
1/2 tsp. salt
1/2 tsp. xanthum gum
3 T. butter

Preheat oven to 400 degrees. Place butter in a 13x9x2 pan and stick it in the oven to melt. Combine eggs, milk, brown rice flour mix, salt, and xanthum gum in a blender and mix on high until no lumps remain and it is light and lemon yellow. Pour batter into the pan and place in oven. Bake for 20 minutes. Serve hot with pancake syrup, powdered sugar, or whipped cream and fruit.

The flour I used is Annalise Roberts' Brown Rice Flour mix from her book "Gluten-free Baking Classics." It is brown rice flour, potato starch, and tapioca flour. For the Brown Rice Flour Mix recipe you can visit her website.

Note for diabetics: I figured 32g of carbohydrates for 1/4 of the pan, plus carbs for your toppings.