Description
Whip up a puffy, golden German pancake with a low-sugar twist! This easy blender batter bakes up tall and tender with buttery edges, warm vanilla, and a hint of nutmeg. Perfect for weekend brunch or a cozy breakfast that feels special—without the fuss.
Ingredients
Units
Scale
- Butter — 4 Tbsp (1/2 stick or 1/4 cup)
- Large eggs — 6
- Xylitol or erythritol — 1/2 cup
- Pure vanilla extract — 2 tsp
- Oat flour — 1 1/2 cups*
- Salt — 1 tsp
- Unsweetened almond milk — 1 1/2 cups
- Heavy cream or half & half — 1/2 cup
- Ground nutmeg (optional) — 1/4 tsp
*Quick tip: Make oat flour by blitzing rolled oats in a blender until very fine.
Instructions
- Preheat & heat pan: Preheat oven to 375°F (190°C). Place a 9×13-inch casserole dish in the oven as it heats. When hot, add 4 Tbsp butter to the dish and let it melt completely.
- Blend batter: In a blender (or large bowl), combine eggs, sweetener, vanilla, oat flour, salt, almond milk, cream (or half & half), and optional nutmeg. Blend until perfectly smooth.
- Pour & swirl: Carefully remove the hot pan. Pour batter into the center; gently tilt the pan to let the melted butter create light swirls/pockets. Do not overmix.
- Bake: Return to oven and bake 30 minutes, without opening the door. The pancake is done when puffed around the edges and deep golden.
- Serve: Slice and serve immediately with sugar-free syrup, fresh berries, whipped cream, or yogurt.
Notes
- Pan heat = big puff: A sizzling-hot, well-buttered dish is key to dramatic rise.
- Sweetener swap: Use your preferred 1:1 granulated erythritol/xylitol blend. Adjust to taste.
- Make your own oat flour: Blend rolled oats to a super-fine flour; measure after grinding for accuracy.
- Texture control: For a richer custard center, reduce almond milk by ¼ cup.
- Serve ideas: Top with lemon zest, sugar-free powdered sweetener, or cinnamon.
- Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat at 325°F (165°C) for 8–10 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: German-American
Nutrition
- Serving Size: 1/10 of recipe
- Fat: 10 g
- Carbohydrates: 7 g (net)
- Protein: 9 g
