Mini Gluten Free German Pancakes


I can’t bear to take down our Christmas tree, which is a first for me. Usually I can tolerate it until about New Year’s Eve, and then I have to start taking it down. It’s January 3rd, it’s looking a little haggard but still pretty, especially at night.


A few days before Christmas, it snowed in Seattle just long enough for me to take this photo.

What does our Christmas tree have to do with mini German pancakes? I’m avoiding taking down the tree by engaging in some kitchen therapy today.

1 cup soy milk
6 eggs
1 cup all purpose gf flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup smart balance, melted

Preheat oven to 400 degrees F.

Blend first six ingredients in a blender or food processor.

Blend in butter a little at a time in order to temper the eggs.

Grease muffin tins well and distribute batter evenly between the cups (about 1/2 full). Bake for 15-20 minutes, or until puffy and golden on top.

Adapted from and with thanks to Kristina’s original recipe.


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