Breakfast. The most important meal of the day, as they say, right? I also happen to think it’s the most delicious meal of the day. There are so many possibilities, and all so tasty! Cereal, oatmeal, french toast, pancakes, waffles, eggs… the list goes on!
The hubby requested pancakes on this magnificently warm and sunny Saturday morning – my favorite time to try new breakfast recipes. If you ask him, he might tell you I’m always trying to ‘healthify’ his meal requests, which, for pancakes, has often led to rather dense, flat results in the past. So, today I wanted to go for the more traditional ‘fluffy pancake.’ Easy enough to find a recipe for that… I simply did a Pinterest search for fluffy pancakes 🙂 The pictures looked tasty and the recipe fairly simply over at The Wood Grain Cottage, so I made a few low-FODMAP modifications and got some (very) fluffy results. These pancakes are gluten-free and dairy-free. Read on for my adjusted recipe!
Fluffy Low-FODMAP Pancake Recipe
1 cup gluten free flour mix (make sure it’s one that can simply replace regular flours – I use Namaste Organic Perfect Flour Blend)
2 tsp baking powder
1/2 tsp salt
1/2 tbsp granulated sugar
1 cup non-dairy milk (I used rice milk)
1 tbsp coconut oil, melted
For topping, 1/2 cup blueberries and about 5 strawberries. I like to use frozen, but fresh is okay, too.
Mix dry ingredients together in a medium sized mixing bowl. Add egg, non-dairy milk, and melted coconut oil.
The batter will be thick, but don’t worry – that’s what will give us such fluffy pancakes! Scoop about 1/4 cup of batter onto your cooking surface. I prefer to use a griddle, but a pan on the stovetop will do. I also like to use an ice cream scooper to transfer batter from the bowl to the griddle. It helps me avoid flinging batter everywhere while trying to remove it from a regular measuring scoop.
I set my griddle to 300F. After several minutes, they will start to puff up and you can flip them. These don’t bubble very well since they’re so thick, so it can be tough to know exactly when to flip. Just keep an eye on the insides to ensure they cook completely! I ended up flipping mine several times just to make sure they cooked all the way through. Look at how tall and fluffy they are!
While the pancakes are cooking, you can get your berries ready for topping. Warm them in a pan over medium low heat. If you’re using frozen berries, I like to break the strawberries up as they thaw. I prefer frozen berries because I think they juice a little better than fresh ones. Mashing them slightly can help with the juicing as well.When the berries are warm and have generated some juice, they’re ready to go. Load up your pancakes and dig in!!!If I’m being completely honest, they’re not my favorite pancakes as far as taste goes. The original recipe does call for 2 tbsp of sugar, which would sweeten them up… I wanted to keep them on the healthier side with less added sugar. If that’s not a concern, you can also add sugar to your berries as they cook. This can help them juice better and sweeten your topping at the same time. Mixing dark chocolate chips into the batter wouldn’t hurt either 🙂 I would love for you to share how yours turned out and what you did or would do to improve them!