IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Hot pancakes with raspberries
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Recipes

Ingredients


For the pancakes

170g/6oz gluten free plain flour

1 tbsp gluten free baking powder

110g/4oz caster sugar

2 free-range eggs

275ml/9½fl oz lactose/dairy free milk

knob of lactose free butter

To serve

2 punnets raspberries

150ml/5fl oz vanilla syrup

250ml/9fl oz lactose/dairy free vanilla ice cream







Method


To make the pancakes, sift the gluten free flour into a bowl with the baking powder.

Add the sugar, then whisk in the eggs and the lactose/dairy free milk, until you have a smooth batter, but don't over-mix it.

Heat a non-stick pan, melt a little butter in it and cook the pancakes - you need about 3 spoonfuls for each one.

Cook until golden brown and turn over to colour the other side. Remove and place on a large plate and keep warm.

Put the raspberries in a separate pan with the vanilla syrup and quickly but gently warm through.

Pour the mixture over the pancakes and top with the lactose/dairy free vanilla ice cream.


Recipe adapted from: Good Food