I really love those Low FODMAP Pumpkin Waffles/ Pancakes! Since I don’t have a waffle machine at the moment, I made them in a griddle pan, after Jamie Oliver idea, and yesterday I really wanted to have it for breakfast so I just fried the pumpkin mix with spices in a usual non stick pan and they turned out as a wonderful, fluffy pancakes, American style!
Have you tried my Low FODMAP American style Pancakes yet?
They are amazing and gluten free, perfect for a PANCAKE DAY!
Link to the recipe under picture below:
Find this “Low FODMAP Amerykańskie Naleśniki” recipe in Polish in my Przepisy Low FODMAP blog!
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INGREDIENTS FOR A Low FODMAP PUMPKIN WAFFLES/ PANCAKES (2 portions):
for the pumpkin mix:
40g/ 1.5oz of porridge oats, blended into powder
¼ cup (60ml) of fresh pumpkin puree (I blended cooked pumpkin pieces)
¼ cup (60ml) of lactose free natural yoghurt
1 egg
1 tsp of vanilla
3/4 tbs of sweetener of choice, or sugar
¼ tsp of cinnamon
pinch of mixed spice
½ tsp of baking powder
to fry:
spray oil
to serve:
Low FODMAP fruit of your choice
1 Tbsp of maple syrup
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
If you aren’t sure which recipe to use for Pancake Day on 25th of February 2020, this one is super simple and easy! To make it even quicker, if you have, you can also use ready made tinned pumpkin purée, making sure it is Low FODMAP.
My child that claims not liking a pumpkin soup, for example (she used to love it), ate those waffles with her favourite fruit and maple syrup like a wolf! This is because they are that good.
“Those Pumpkin Waffles are so fluffy
and cinnamon adds a great aroma”
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Recipe adapted from the Slimming Eats blog, which I think is an amazing resource for recipes for those dieting. (Non Low FODMAP related, though).
INSTRUCTIONS FOR A Low FODMAP PUMPKIN WAFFLES/ PANCAKES:
If you want to make the pumpkin waffles for breakfast, it is wise to make your own fresh pumpkin puree the day before. This is what I did. I boiled some pumpkin cubed pieces and blended them in a Nutribullet. Then just placed in the fridge in a Tupperware container to be used the next day. If you are worried about not using the whole pumpkin, then put all the leftover pumpkin, cubed, in a zipped bag and in the freezer. Then you can take out as much or as little as you want later on.
You can also use a shop bought tinned pumpkin puree, which I haven’t tried, but the original recipe calls for it, so it must work out as well.
Using a Nutribullet with attachment for blending the seeds and nuts (with Nutribullet you get two attachments, one that you normally make the smoothies with and second one to blend seeds and nuts); blend the porridge oats to a flour.
Place the oats flour in a medium bowl, add all the rest of measured ingredients for the pumpkin mix and mix well, preferably with a whisk.
Leave to stand for 10 minutes, to the mix has a chance to thicken.
In the meantime, heat up the waffle machine. Or a bit later, the griddle pan. Spray with oil and pour the mix for two waffles in the machine or approximately 4-6 waffles/ pancakes from the pan. Turn them over in the pan when they start bubbling on the sides and the bottom is golden brown.
Serve them with a favourite Low FODMAP chopped fruit and a drizzle of maple syrup.
Enjoy!
Low FODMAP Pumpkin Waffles/ Pancakes
Equipment
- waffle maker or griddle pan
- wooden or silicone spatula
Ingredients
- for the pumpkin mix:
- 40 g/ 1.5oz of porridge oats blended into powder
- ¼ cup 60ml of fresh pumpkin puree (I blended cooked pumpkin pieces)
- ¼ cup 60ml of lactose free natural yoghurt
- 1 egg
- 1 tsp of vanilla
- 3/4 tbs of sweetener of choice or sugar
- ¼ tsp of cinnamon
- pinch of mixed spice
- ½ tsp of baking powder
- to fry:
- spray oil
- to serve:
- Low FODMAP fruit of your choice
- 1 Tbsp of maple syrup
Instructions
- If you want to make the pumpkin waffles for breakfast, it is wise to make your own fresh pumpkin puree the day before. This is what I did. I boiled some pumpkin cubed pieces and blended them in a Nutribullet. Then just placed in the fridge in a Tupperware container to be used the next day. If you are worried about not using the whole pumpkin, then put all the leftover pumpkin, cubed, in a zipped bag and in the freezer. Then you can take out as much or as little as you want later on.
- You can also use a shop bought tinned pumpkin puree, which I haven't tried, but the original recipe calls for it, so it must work out as well.
- Using a Nutribullet with attachment for blending the seeds and nuts (with Nutribullet you get two attachments, one that you normally make the smoothies with and second one to blend seeds and nuts); blend the porridge oats to a flour.
- Place the oats flour in a medium bowl, add all the rest of measured ingredients for the pumpkin mix and mix well, preferably with a whisk.
- Leave to stand for 10 minutes, to the mix has a chance to thicken.
- In the meantime, heat up the waffle machine. Or a bit later, the griddle pan. Spray with oil and pour the mix for two waffles in the machine or approximately 4-6 waffles/ pancakes from the pan. Turn them over in the pan when they start bubbling on the sides and the bottom is golden brown.
- Serve them with a favourite Low FODMAP chopped fruit and a drizzle of maple syrup.
- Enjoy!
