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  • Writer's pictureMy Low Fodmap Kitchen

Fluffy Buttermilk Pancakes: Low FODMAP, Gluten Free, and Wheat Free

Updated: Feb 16, 2020


9 6”pancakes (4 - 5 servings for my family)


5 minutes per batch


- 1 cup old-fashioned rolled oats or oat flour

- 1 cup + 2 tablespoons lactose-free milk

- 2 tablespoons lemon juice

- 2 large eggs

- 1 tablespoon unsalted butter, melted and cooled

- 1/4 cup granulated sugar

- 2/3 cup all purpose gluten-free flour

- 2 teaspoons baking powder

- 1 teaspoon vanilla extract

- 1/4 teaspoon salt

- 1/8 teaspoon ground cinnamon

- Blueberries or Enjoy Life brand chocolate chips (optional add ons)

- Nonstick cooking spray


- Pulse oats in blender until a flour-like texture is achieved (or use 1 cup of store bought oat flour).

- Add lactose-free milk and lemon juice to the blender. With the blender on its lowest setting, pulse the oats and the milk until just combined.

- Let the mixture stand for 15 minutes for the oats to soften.

- Add the melted butter, eggs, sugar, flour, baking powder, salt, cinnamon and vanilla extract to the oat mixture. Blend on low speed until just combined.

- Let the batter rest for 10 minutes. While the batter rests, preheat griddle over medium-low heat (2-3 minutes).

- Cover the surface of the griddle with non-stick spray.

- Pour 3 6-inch pancakes onto the griddle. Add blueberries or chips if desired.

- Cook for 1.5 minutes and then turn the griddle 180 degrees to cook evenly. Continue to cook until the edges begin to look dry, and the bottoms are golden-brown, (about 1.5 minutes).

- Flip the pancakes and cook for 3 minutes total. Again, rotate the griddle a full 180 degrees after 1.5 minutes of cooking.

- Transfer the cooked pancakes to a 200 degree oven to keep warm.

- If needed, wipe the surface of griddle with a paper towel. Re-spray the griddle. Repeat cooking process with the remaining batter.

- Serve warm with salted butter and maple syrup.

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