Shrove Tuesday is a tradition in the UK that I really like. It is a good excuse to wake up and start making this Low FODMAP American style pancakes. They are really soft and fluffy inside, with a crunchy layer outside.
A secret to this lovely texture is beating the egg whites first. I separated the egg whites from yolks and beat them with a pinch of salt, which helps in getting this thick, stiff consistency quicker. You don’t even need to use a mixer to do this, a whisk and hand power will do it in 1-2 minutes !
Those pancakes turned out AMAZING and so fluffy, that you wouldn’t even think that they are gluten free!
Go down to go to a printable recipe card.
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
Ingredients for a Low FODMAP American style pancakes:
2 eggs
a pinch of salt
90 g gluten free white flour
50 g rice flour
20 g linseed, blended into flour
1/2 tsp. baking soda and 1/2 tsp. baking powder
1 tsp. vanilla extract
160 ml lactose free, 2 % milk
10 g clarified butter
Also needed:
small, medium and big bowl
whisk
non stick pan
Instructions to make a Low FODMAP American style pancakes:
Those pancakes are very easy to make.
First, separate the eggs, placing the whites in a big bowl and yolks in a separate small bowl.
Beat the egg whites with a pinch of salt, using a whisk, until stiff.
Measure all of the flours, baking soda and baking powder into a medium bowl. Mix it so all the types of flours are well incorporated.
Place the flours mixture in the big bowl with whites, yolks, vanilla extract and a lactose free milk. Whisk it all together.
Let the new mix stand for 5 minutes. It will become a bit more thick.
Preheat a non stick pan on a medium heat. Melt some of the clarified butter stated in the recipe.
Fry the pancakes, using a tablespoon as a measurement. I made 10 pancakes, but it depends, you can make more smaller ones or few less bigger ones.
I served them with fresh fruit in Low FODMAP quantities, along with some maple syrup on top and it was a real treat!
To find more Low FODMAP diet recipes for breakfast, go here: https://fitfodmapfoodie.co.uk/category/breakfast-ideas
Low FODMAP American style pancakes
Ingredients
- 2 eggs
- pinch salt
- 90 g gluten free white flour
- 50 g rice flour
- 20 g linseed, blended into flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 160 ml lactose free, 2 % milk
- 10 g clarified butter
Instructions
- Those pancakes are very easy to make.First, separate the eggs, placing the whites in a big bowl and yolks in a separate small bowl.
- Beat the egg whites with a pinch of salt, using a whisk, until stiff.
- Measure all of the flours, ba baking soda and baking powder into a medium bowl. Mix it so all the types of flours are well incorporated.
- Place the flours mixture in the big bowl with whites, yolks, vanilla extract and a lactose free milk. Whisk it all together. Let the new mix stand for 5 minutes. It will become a bit more thick.
- Preheat a non stick pan on a medium heat. Melt some of the clarified butter stated in the recipe.
- Fry the pancakes, using a tablespoon as a measurement. I made 10 pancakes, but it depends, you can make more smaller ones or few less bigger ones.
- I served them with fresh fruit in Low FODMAP quantities, along with some maple syrup on top and it was a real treat!
For a Polish version of this recipe for a “Low FODMAP Amerykańskie naleśniki”, go here.
Nutritional Facts for 1 of 10 pancakes (calorific value for a pancake, no toppings):
93 kcal
12 g Carbs
3.3 g Protein
3.1 g Fat
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