Homemade or boxed pancakes are made with wheat flour and milk, neither of which are allowed on the low-FODMAP diet. This morning my husband made his homemade pancakes using gluten-free flour and lactose-free milk. We used a mixture of King Arthur Flour Gluten Free Measure for Measure and Krusteaz Gluten Free All-Purpose Flour because we didn’t have enough King Arthur, but wanted to use up what was left in the bag.
Recipe
2 eggs, 2 cups lactose-free milk, 2 cups gluten-free measure for measure flour, 3T cane sugar, 5 tsp baking powder, 1/2 tsp salt, 1/3 cup canola oil
Stir eggs and milk together. In a separate bowl mix dry ingredients together, then add to the milk and egg mixture. Stir in the oil last.
Pour about 1/4 cup batter onto a hot griddle. These pancakes do not bubble when cooked like traditional pancakes, so watch carefully to know when to flip.
After cooked thoroughly, top with Pure Maple Syrup (no more than 2T).
The pancakes turned out really well! Neither my husband or I could tell a difference from the traditionally prepared homemade pancakes we are used to. All three of my children loved them too! Using the pure maple syrup is fine with me, because that is what we were using anyway prior to me being on a low-FODMAP diet. I highly recommend these pancakes!
Update August 2016: We made these pancakes using Krusteaz flour for the entire amount of flour. They were very crumbly and not very good. I would recommend using King Arthur Gluten-Free Measure for Measure Flour.