Low FODMAP Pumpkin Pancakes
These pancakes can be made with either rice flour, sorghum flour, oat flour, or quinoa flour (or a combination). With warming spices, and topped with butter and syrup, these pancakes are a wonderful start to the day!
Servings 3
Ingredients
- 2/3 cup rice, sorghum, oat, or quinoa flour (or a combination!)*
- 1/3 cup tapioca flour
- 2 tablespoons sugar
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon salt
- 2 eggs
- 1/2 cup lactose-free milk or almond milk
- 1/3 cup pumpkin puree
- 2 tablespoons butter, melted and slightly cooled
Instructions
- In a large bowl, combine the flours, sugar, baking powder and soda, cinnamon, nutmeg, ginger, cloves and salt. Blend well.
- In a medium bowl, lightly beat the eggs. Add the milk, pumpkin puree and melted butter. Stir until smooth.
- Pour the egg mixture into the flour mixture. Stir well, until there are no lumps. Let batter thicken for several minutes. Add more milk if needed to achieve desired consistency.
- Heat a griddle to 375 degrees F or large skillet over medium-low heat. Spray with nonstick cooking spray. For each pancake pour a scant 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle or skillet as needed.
Notes
*Be sure to measure flour correctly: Lightly spoon flour into the measuring cup until heaping, then level off with the back of a knife.