These gluten-free low FODMAP 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. However you decide to serve them up, you can hardly go wrong with this delicious, high protein pancakes.
Gluten-Free Low FODMAP Pancakes
- 2-3 tablespoons oil
- 3 cups almond meal
- 1 tablespoon ground flax 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. Add wet ingredients to dry, whisking until smooth.
In a large pre-heated skillet over medium heat, add oil. When fully heated, pour batter until it makes a 3-5” puddle. Flip when several air bubbles begin to form on surface of batter. Cook an additional 3-4 minutes before removing from skillet. Keep in oven on warm while cooking remaining pancakes.
Prep time: 5 mins
Cook time: 15-20 mins