If you’re looking for a cozy breakfast or a classic holiday brunch, these low FODMAP pancakes are a crowd pleaser. Made with a few simple ingredients, these light, and fluffy pancakes will delight your taste buds and your tummy.
The best part? You can make the batter the night before and take it out of the fridge when you’re ready to brunch. Top them with fresh low FODMAP fruit, low FODMAP jam, or pure maple syrup.
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Keep It FODMAP Friendly
These light and fluffy low FODMAP pancakes are ridiculously easy and they taste spectacular. Check out the notes below for tips on keeping this recipe low FODMAP.
First, if you’re in the elimination phase, you need to use gluten-free flour. For my Canadian peeps, I like using PC’s gluten-free all-purpose flour because I can use it cup for cup and it doesn’t contain any added gums.
Remember, unless you have celiac disease, you’re avoiding the FODMAP fructan in wheat, not the gluten itself.
Next up is milk. If you’re in the elimination phase, you’ll need to use a lactose-free product. Any fat percentage is fine, so use whatever you have on hand.
This recipe also uses butter. According to the Monash app, butter doesn’t have any FODMAPs (because it’s all fat). This means you don’t need to use lactose-free butter.
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Looking for a kid-friendly breakfast idea? Try these low FODMAP pancakes. Their light buttery flavour and fluffy texture make for a delicious breakfast or brunch.
- 1.5 cups gluten-free flour
- 3 tbsp granulated sugar
- 1.75 tsp baking powder
- 1 tsp salt
- 1.5 cups lactose-free milk
- 3 tbsp butter (melted)
- 2 eggs
- 1/2 tsp vanilla
Whisk together flour, sugar, baking powder, and salt in a large bowl.
In a second bowl, mix together milk, butter, eggs, and vanilla.
Add the liquid ingredients to the dry ingredients and mix as quickly as possible. Don’t worry about getting out every lump. Focus on making sure the mixture is evenly moist. If you’re planning on keeping your batter overnight, wrap it up now and stick it in the fridge.
Heat up your griddle (or frying pan) and add a small amount of butter to grease your cooking surface. Starting with a test pancake, pour 1/4 cup of batter onto the griddle and allow it to cook until the edges become firm and the bubbles in the center of the pancake start to pop (2-3 minutes). Then flip your pancake and cook until the second side has browned (1-1.5 minutes). Adjust your batter as necessary (more flour if the batter too runny or more milk if it’s too thick) and make the rest of your pancakes in small batches. Serve warm!
These low FODMAP pancakes are the perfect recipe for your next breakfast or brunch. If you like this recipe, sign up for my mailing list below. You’ll get new recipes and articles delivered right to your inbox.
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© 2017 Amy Agur – The FODMAP Formula