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.