These gluten-free low FODMAP and histamine diet appropriate pancakes are so tasty I usually don’t bother with syrup. Of course, since they’re so low in carbohydrates, you’ll probably find it hard to resist. They also make excellent berry pancakes, which you can either add to the batter or place on top, fresh. They’re also great with some added cinnamon, which I like to mix into the batter and dust on top before and after flipping them. However you decide to serve them up, you can hardly go wrong with these delicious, high protein pancakes.
Gluten-Free Low FODMAP Pancakes
- 2 tablespoons oil for pan or griddle
- 2 tablespoons oil
- 3 cups almond meal
- 1 tablespoon ground GOLDEN flax seed meal
- ½ teaspoon salt
- ½ tablespoon baking soda
- ¾ cup almond, coconut or lactose-free milk
- 3 eggs
In a small mixing bowl, whisk together eggs and milk. Set aside. In a medium mixing bowl, combine dry ingredients. Combine wet ingredients in a small bowl or large measuring cup. Add wet ingredients to dry, whisking until smooth. Batter will be thick.
In a large pre-heated skillet over medium heat, add 2 tablespoons oil. When fully heated, pour batter until it makes a 3-5” puddle. The batter is much thicker than traditional pancake batter, so you have to help mold them into the right shape by gently prodding with the spatula. Flip when several air bubbles begin to form on surface of batter and edges are cooked, 4-6 minutes. If you flip them too soon, they may fall apart. Cook an additional 2-3 minutes before removing from skillet. Keep in oven on warm while cooking remaining pancakes.
Prep time: 5 mins
Cook time: 15-20 mins