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 www.thekitchn.com. Over time, I've modified that recipe to make a gluten-free version that my whole family enjoys. We hope you enjoy it too!
LOW FODMAP OATMEAL PANCAKES RECIPE
MAKES
6 6”pancakes (3 servings for my family)
COOKING TIME:
12 minutes
INGREDIENTS
- 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)
INSTRUCTIONS
- 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.