Best Gluten Free low FODMAP Pancakes
The best gluten free low FODMAP pancakes that are fluffy on the inside and crisp on the outside, this recipe is practically mandatory for your weekend brunch routine. You can also use this recipe to make gluten free waffles. I'm sharing my secret to making these gluten free pancakes super fluffy below!
Ingredients
- 1 ⅓ cup gluten free 1:1 flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup milk of choice
- 1 tablespoon white vinegar
Instructions
- Pre-heat oven to 250F and set a small cookie sheet in the oven.
- Make the buttermilk. Combine milk and vinegar in a small mixing bowl. Set aside for 5-10 minutes while you prepare the rest of the pancake batter.
- Mix the dry ingredients. In a large mixing bowl, combine flour, baking soda, baking powder and salt whisking together to ensure everything is fully incorporated.
- Beat eggs. In a medium mixing bowl, beat 2 large eggs with a whisk.
- Combine wet ingredients. Add milk + vinegar mixture to the beaten eggs and whisk again to combine.
- Make the pancake batter. Gradually add the dry ingredients into the wet ingredients, whisking along the way to combine until all of the flour is incorporated. Pro tip: do not over mix your gluten free pancake batter. Leaving a few extra bumps and clumps actually makes for a fluffier pancake than if you whisk it into a smooth batter.
- Make the pancakes. Grease a pan or griddle with ghee, butter or your favorite pan spray. I prefer to use ghee because it makes for an extra crispy outside. Using a ¼ cup measuring cup, scoop the batter onto the hot pan and cook until golden brown, about 2 minutes. Flip using a spatula and cook again another 2-3 minutes until pancake is golden brown on both sides and fully cooked in the middle.
- Place the cooked pancake onto the baking sheet in the oven to keep warm while you repeat the process with the remaining batter.
Notes
Pro Tips:
- Don't over whisk the batter. Leaving a few lumps and bumps in your pancake batter is actually not a bad thing. It helps the pancakes get nice and fluffy. Mix batter until everything is just combined and then stop.
- Use a measuring scoop to portion batter. I recommend using a ¼ cup measuring cup to portion out your pancake batter. This will ensure you get exactly 6 evenly cooked pancakes each time.
- Keep pancakes in the oven while cooking. I keep the oven on while I make pancakes. Preheat it to 250F and place a baking sheet on the top rack. As you finish each pancake, place it on the baking sheet so the pancakes stay warm while you're finishing the batch.
- Never skip the vinegar. Using white vinegar is key to making these gluten free pancakes extra fluffy, so don't skip out on this step.
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