Fluffy Low Fodmap Pancakes Recipe - An Allergy Friendly Alternative

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is cheaper but not low FODMAP.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free, while margarine is often less expensive.

Grab a mixing bowl and add 1 cup of tigernut flour.

Add 1/2 cup of tapioca starch, 1.5 teaspoons of baking powder, and 1/4 teaspoon of salt to the bowl.

Mix until thoroughly blended and there are no more lumps.

In another mixing bowl, crack open 2 eggs.

Add 1/2 cup of oat milk, 2 teaspoons of avocado oil, 1 tablespoon of maple syrup, and 1 teaspoon of vanilla extract to the eggs.

Whisk the wet ingredients together until light and frothy.

Pour the wet ingredients into the bowl with the dry ingredients and whisk until smooth.

Heat a griddle or a cast iron frying pan and grease it with oil or lard.

Scoop the thick batter onto the hot griddle, spreading it out as needed.

Cook until the bottom looks good, then flip the pancakes, checking to avoid burning.

Keep the pancakes warm in the oven at 170 F until ready to serve.

Serve with maple syrup, fruit, or powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens