Low FODMAP pancakes
Fluffy, low FODMAP pancakes - made possible through DIY lactose-free buttermilk that gives these pancakes lift and tenderness. Perfect for cold winter Saturday mornings.
Ingredients
- 1 1/4 cup lactose-free milk
- 1 Tbsp lemon juice or white vinegar
- 28 grams butter, melted
- 2 eggs, large
- 1 1/3 cup gluten-free flour, *I used Bob's Red Mill 1-to-1 baking flour (blue bag)
- 3 Tbsp sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup frozen wild blueberries *optional
Instructions
- Heat skillet over medium heat. By doing this before you begin making the pancakes, the skillet should be adequately hot once your batter is ready.
- Stir 1 Tbsp lemon juice (or white vinegar) into lactose-free milk and let sit for 10 minutes.
- Melt butter in microwave, then let cool while you work on the next step.
- In a large bowl, mix together gluten-free flour, sugar, baking soda, baking powder, and salt.
- In another bowl, whisk eggs. Whisk in cooled melted butter and milk. Immediately add to the dry ingredients and mix briefly. Fold in the frozen blueberries. Don't over-mix the batter. There may still be some flour not fully incorporated and that's OK.
- Add butter to skillet and swirl. Pour 1/3 cup batter onto skillet and cook until bubbles start to appear in the batter, then flip the pancake and cook for another minute or two.
Tried this recipe?Let us know how it was!