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  • Writer's pictureMy Low Fodmap Kitchen

Low FODMAP Oatmeal Pancakes

Updated: Jan 26, 2020

Since having started the LOW Fodmap Diet, one of the foods I have missed the most is pancakes. My husband and kiddo have no digestive issues, and thusly, I have often found myself staring at them wistfully, as they tuck into a stack of pancakes at our local diner.

As a newbie, I tried out some of the Gluten Free pancake mixes, but none of them were palatable to my toddler. I started researching from-scratch recipes and happened upon a very appealing Oatmeal Pancake recipe on Over time, I've modified that recipe to make a gluten-free version that my whole family enjoys. We hope you enjoy it too!




6 6”pancakes (3 servings for my family)


12 minutes


- 1 cup old-fashioned rolled oats or oat flour

- 1 cup + 2 tablespoons Lactaid milk

- 2 large eggs

- 1 tablespoon unsalted butter, melted and cooled

- Pam cooking spray

- 2 tablespoons granulated sugar

- 2/3 cup all purpose gluten-free flour

- 2 teaspoons baking powder

- 1/4 teaspoon salt

- 1/8 teaspoon ground cinnamon

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


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

- Whisk the oats and the milk together in a large bowl.

- Let stand for 10 minutes for the oats to soften.

- Add the melted butter, eggs, and sugar to the oats, and whisk to combine. Add the gluten free flour, baking powder, salt, and cinnamon. Whisk until just combined; do not overmix.

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

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

- Use a soup ladle to 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 another 1.5 minutes). See image below for "ready to flip" appearance, note the bubbles and well formed edges.

- Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more. 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.

- Reduce heat to medium low. Re-spray the griddle. Repeat cooking process with the remaining batter.

- Serve warm with salted butter and maple syrup.


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