Low-FODMAP Gluten-Free Lactose-Free Pancakes
Recipes

Perfect Pancakes | Low-FODMAP

Low-FODMAP Gluten-Free Lactose-Free Pancakes

Perfect Pancakes | Low-FODMAP

Taletha Bennett, RD
Take weekend brunch to the next level, and serve up some fluffy and sweet low-FODMAP pancakes!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Servings 10 pancakes

Ingredients
  

  • 1 cup lactose-free cow's milk*
  • 1 Tbsp white vinegar
  • 1 cup 1:1 gluten-free flour Use regular whole wheat flour if not sensitive to fructans
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 whole egg
  • 2 Tbsp margarine, melted
  • 1 Tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1 Tbsp neutral-tasting oil E.g. Canola, vegetable, or avocado.

Instructions
 

  • Combine milk and vinegar in a bowl and stir. Let sit 5 minutes in order to create a homemade "buttermilk" that is slightly curdled. Trust me.
  • Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
  • After 5 minutes, add the egg, melted margarine, maple syrup, and vanilla to the buttermilk mixture. Stir until well combined.
  • Pour the liquid ingredients into the dry ingredients. Stir until just combined and let the batter sit for 5 minutes until thick.
  • Heat oil in a frying pan over medium heat. Use a 1/4 measuring cup to drop batter into the pan, cooking two pancakes at a time.
  • Use a timer to heat the pancakes for 1 minute on each side, flipping halfway through. Repeat with remaining 8 pancakes.

Notes

*This recipe requires cow’s milk, as vinegar causes the milk to become slightly curdled and more like a buttermilk consistency.
 
Top with your favourite low-FODMAP toppings! Suggestions below: 
  • Pure maple syrup
  • Lactose-free vanilla Greek yogurt and fresh strawberries, raspberries, orange sections
  • Nut butter and sliced unripe banana
Keyword Gluten-Free, Gut-Friendly, Lactose-Free, Low-FODMAP, Vegetarian

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