Low FODMAP Pancakes
This recipe creates tender, fluffy pancakes, perfect for anyone on a Low FODMAP diet.
Servings: 4 Servings
Equipment
- Electric Griddle
Ingredients
Dry Ingredients:
- 2 cups gluten free flour (Note 1)
- 2 tablespoons baking powder
- ½ teaspoon sea salt
- 3 tablespoons white granulated sugar
Wet Ingredients:
- 2 large eggs beaten
- 4 tablespoons butter melted and cooled
- 1 ½ cups unsweetened almond milk (Note 2)
- 1 teaspoon vanilla extract
- coconut oil for griddle
Toppings:
- fresh fruit blueberries, strawberries, raspberries
- spreads peanut butter, almond butter
- syrups maple, blueberry
Instructions
- In a large bowl, add the dry ingredients and whisk. Create a well (hole) in the middle of the bowl by pushing aside the dry ingredients.
- In the well of the bowl, add the wet ingredients and whisk.
- Whisk the dry and wet ingredients together until no lumps remain.
- Rest the pancake batter for 5-10 minutes. This allows the flour to hydrate and reduce grittiness.
- Preheat the griddle pan until warm. If using an electric griddle, set the temperature to 400 degrees F.
- Coat the griddle with a teaspoon of coconut oil. Spread out over the cooking service.
- Pour ¼ cup of pancake batter onto the hot griddle. Allow the batter to cook for two minutes or until bubbly and the sides look dry. Flip and cook on the other side for one minute. If using add-ins, place them on the raw pancake batter before flipping.
- Remove once the pancake is golden brown and eat right away or place on a baking sheet in a warm oven (170 degrees F.)
- Top with favorite toppings and enjoy!
Notes
Note 1: Recipe was tested with Bob's Red Mill 1-to-1 flour in the blue bag.
Note 2: Lactose-free milk or oat milk can also be used.
Storage:
Keep leftovers in a zip-top bag or air tight container in the refrigerator. Reheat in a skillet or microwave. Freeze with a piece of parchment paper in between to prevent the pancakes from sticking together.
Low FODMAP Notes:
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 3 pancakesCalories: 373kcalCarbohydrates: 43gProtein: 9gFat: 18gSugar: 7g
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