I’ve tried numerous gluten-free pancake recipes over the past few weeks including the 2-ingredient egg and banana pancakes, buckwheat flour pancakes and another recipe involving coconut flour. But none of them had that light and fluffy texture you’re looking for in a pancake.
So just recently, I downloaded the Monash University Low FODMAP Diet App (read more about the Low FODMAP Diet here). If you don’t have the app, you should definitely download it since it provides FODMAP-friendly recipes for breakfast, lunch and dinner. The app also helps you out so much and this morning, when I was browsing through the recipes and wanted something other than toast for breakfast – I decided to try this recipe named pancakes with fresh strawberries and vanilla.
And I was thinking, are these going to taste weird like all the other pancake recipes I’ve tried? Are they going to work? It was either pancakes or toast for breakfast and why not give it a try? So my verdict is that these are honestly the best gluten-free/Low FODMAP pancakes I’ve ever had! They’re light, fluffy, easy to make and cook really well. I wouldn’t be posting it if the pancakes didn’t taste good!
I decided to serve mine with a berry compote and maple syrup of course (everything tastes better with maple syrup!) The original recipe featured on the app served these with vanilla bean and fresh strawberries – and I didn’t have either them. But I DID have frozen blueberries and raspberries so I thought a berry compote with these pancakes would be delicious.
I am literally so grateful that I tried this recipe. It was a great way to kick-start the day especially when they’re served warm with that berry compote. Words cannot describe how delicious it is. I actually had two pancakes already before I took the photos!
Gluten-free and Low FODMAP Pancakes with Berry Compote
- 1 cup gluten-free plain flour (I use Bob’s Red Mill)
- 2 tsp gluten-free baking powder
- 3 tsp baking soda
- 6 tsp caster sugar
- 2 eggs, whisked
- 2/3 cup lactose-free milk (such as Zymil, soy milk, almond milk or any other milk of your prefrence)
- 2 tsp vanilla extract
- 30g butter melted and cooled, or 30ml olive oil or coconut oil
- 150g of fresh or frozen berries (I used a mixture of raspberries and blueberries)
- 2 tablespoons of caster sugar (adjust according to sweetness of berries)
- 2 tsp of lemon juice
- Sift the flour, baking powder and baking soda in a large bowl. Stir in sugar.
- Make a well in the centre. Mix the eggs and milk until well incorporated. Whisk thoroughly to get rid of any lumps.
- Then mix the vanilla and butter until a smooth batter is formed. It should be a dropping consistency (hold the whisk up and the batter should drop off)
- Heat butter or oil on frying pan and dollop the batter onto the hot pan (I used about 2 tablespoons for small pancakes. Add more if you want larger ones). Cook over medium heat until the surface forms bubbles or when the bottom is golden brown. Then flip. Remove from the heat until thoroughly cooked through and both sides are golden brown.
- Continue with the rest of the batter.
- Place all ingredients in a small saucepan. Cook over medium-low heat, stirring occasionally for about 8-10 minutes until berries have softened and released their juices.
- Set aside to cool while you finish cooking the pancakes.
Serve pancakes with berry compote and maple syrup, then serve and enjoy!