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By Taletha Bennett, RD
Perfect Pancakes | Low-FODMAP
6 steps
Prep:10minCook:15min
Take weekend brunch to the next level, and serve up some fluffy and sweet low-FODMAP pancakes!
Updated at: Thu, 17 Aug 2023 02:28:33 GMT
Nutrition balance score
Unbalanced
Glycemic Index
72
High
Glycemic Load
9
Low
Nutrition per serving
Calories105 kcal (5%)
Total Fat4.8 g (7%)
Carbs12.9 g (5%)
Sugars2.5 g (3%)
Protein1.8 g (4%)
Sodium242.6 mg (12%)
Fiber0.4 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
1 cuplactose-free milk
1 Tbspwhite vinegar
1 cupgluten-free flour
1:1, use regular whole wheat flour if not sensitive to fructans
1 ½ tspbaking powder
½ tspbaking soda
¼ tspsalt
¼ tspcinnamon
1whole egg
2 Tbspmargarine
melted
1 Tbsppure maple syrup
1 tspvanilla extract
1 Tbspoil
neutral-tasting, canola, vegetable, or avocado
Instructions
Step 1
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.
Step 2
Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
Step 3
After 5 minutes, add the egg, melted margarine, maple syrup, and vanilla to the buttermilk mixture. Stir until well combined.
Step 4
Pour the liquid ingredients into the dry ingredients. Stir until just combined and let the batter sit for 5 minutes until thick.
Step 5
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.
Step 6
Use a timer to heat the pancakes for 1 minute on each side, flipping halfway through. Repeat with remaining 8 pancakes.
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Notes
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