Perfect Pancakes | Low-FODMAP
Take weekend brunch to the next level, and serve up some fluffy and sweet low-FODMAP 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