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Ingredients


140g gluten free self-raising flour

1 tsp ground cinnamon

3 tbsp muscovado sugar or brown sugar

1 large egg

300ml lactose free milk or rice milk

1 tsp vanilla extract

1 tbsp sunflower oil plus extra for frying











Method

 

In a large bowl, whisk together the gluten free flour, cinnamon, sugar and ½ tsp salt. In a jug, whisk the egg, vanilla, lactose free milk, and oil.

Make a well in the dry ingredients and pour in the milk mixture gradually, whisking as you go to make a smooth batter.

Ideally, let the mixture stand for 1 hr (or even overnight, covered in the fridge), although you can cook with it straight away.

Heat some oil in a non-stick frying pan over a medium-high heat.

Then drop in tbsps of the mixture to make pancakes about 10cm across. Cook for 2-3 mins until bubbles appear on the surface, then flip over and cook for 1 min more.

Keep each batch warm while you use up the rest of the batter. Stack up the pancakes and serve with maple syrup and/or lactose free ice cream.


Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Cinnamon pancakes with maple syrup