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Name: Pancakes - Low Fodmap
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 120 grams gluten free flour 1 cup; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1 tbs ground flaxseed or chia seeds; 160 ml plant milk (low fodmap) 2/3 cup; 1 tsp Vanilla extract (check low fodmap); 1 TSP apple cider vinegar; 150 grams strawberries; 2.5 TBS water

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INGREDIENTS

120 grams gluten free flour ; 1 cup
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbs ground flaxseed or chia seeds
160 ml plant milk (low fodmap) ; 2/3 cup
1 tsp Vanilla extract ; (check low fodmap)
1 TSP apple cider vinegar
150 grams strawberries
2.5 TBS water

Servings

INSTRUCTIONS

1.First make the flax/chia seed egg by mixing the ground seeds with 2.5 tbsp of water in a small bowl. Let stand for 5 minutes to thicken.

2.Mean while, sift the dry ingredients together in a large bowl.

3.In a smaller bowl whisk together the plant milk, vinegar, coconut oil, vanilla and the “egg”.

4.Pour the wet ingredients into the dry and whisk together until there are no lumps. (for minimum effort this can be done in a blender)

5.Heat the frying pan and add a little coconut oil. Test it’s hot enough by dripping little batter on the pan; there should be an instant sizzle.

6.When it’s ready, pour a ladle (roughly a ¼ cup) of batter on to the pan. You can leave it to keep it thick, or spread it out with the back of the ladle/spoon.

7.After a minute or two big bubbles should have appeared and it’s time to flip it. Cook on the other side until it’s golden.

8.Repeat until you have all the pancakes you want.

9.Serve with lowFODMAP fruit, maple syrup and even shavings of vegan chocolate.

10.STRAWBERRY COMPOTE: Chop the strawberries in a little pieces and gently heat in a pan, stirring and stewing them down into a sauce.

NOTES

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Pancakes - Low Fodmap

120 grams gluten free flour 1 cup
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbs ground flaxseed or chia seeds
160 ml plant milk (low fodmap) 2/3 cup
1 tsp Vanilla extract (check low fodmap)
1 TSP apple cider vinegar
150 grams strawberries
2.5 TBS water

1.First make the flax/chia seed egg by mixing the ground seeds with 2.5 tbsp of water in a small bowl. Let stand for 5 minutes to thicken.
2.Mean while, sift the dry ingredients together in a large bowl. 
3.In a smaller bowl whisk together the plant milk, vinegar, coconut oil, vanilla and the “egg”.
4.Pour the wet ingredients into the dry and whisk together until there are no lumps. (for minimum effort this can be done in a blender)
5.Heat the frying pan and add a little coconut oil. Test it’s hot enough by dripping little batter on the pan; there should be an instant sizzle.
6.When it’s ready, pour a ladle (roughly a ¼ cup) of batter on to the pan. You can leave it to keep it thick, or spread it out with the back of the ladle/spoon.  
7.After a minute or two big bubbles should have appeared and it’s time to flip it. Cook on the other side until it’s golden.
8.Repeat until you have all the pancakes you want. 
9.Serve with lowFODMAP fruit, maple syrup and even shavings of vegan chocolate. 
10.STRAWBERRY COMPOTE: Chop the strawberries in a little pieces and gently heat in a pan, stirring and stewing them down into a sauce.

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Nutrition

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Serving Size: 1 Serving (167g)
Recipe Makes: 2 Servings

Calories: 250
Calories from Fat: 212 (85%)

Amt Per Serving		% DV

	Total Fat 23.6g	31 %
	Saturated Fat 14.8g	74 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 1g
Cholesterol 62.6mg		19 %
Sodium 208.1mg		7 %
Potassium 188.2mg		5 %
Total Carbohydrate 8g		2 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 6.5g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 250

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