Simple Pancakes:

These pancakes are low FODMAP, gluten free, dairy free & cane sugar free

Serves 2

Dry Ingredients:

  • 1/4 cup of Tapioca Flour
  • 1/4 cup of GF Flour mix
  • 2-3 tbsp of White Rice flour (depending on thickness of mixture, add more if needed)
  • 1 tsp of Baking Powder
  • Sprinkle of Salt

Wet Ingredients:

  • 2 Free Range Eggs
  • A Splash of Almond Milk (also depending on thickness of mixture)
  • 1/2 tsp of Vanilla Extract
  • 1 tsp of Apple Cider Vinegar
  • 2 tbsp of Rice Malt Syrup

Method:

Mix all of the dry ingredients together in a bowl and set to the side. In another bowl whisk all of the wet ingredients together until fully combined. Add the dry ingredients into the wet ingredients and whisk to combine. If the mixture is to thick add more almond milk, or if it is to runny add more white rice flour. Do not add more than an extra few tablespoons of flour otherwise the mixture will become too dense. Heat a large pan over a medium to low heat, and grease with coconut oil. Spoon mixture into the heated pan and cook on each side for 1-2 minutes or until crispy and fully cooked through. Serve warm with toppings of your choice.

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