Low FODMAP Blender Pancakes

Low FODMAP Blender Pancakes

Servings: 4

Ingredients:

• 2 cups rolled oats

• 2 tablespoons brown sugar, packed

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 teaspoon ground cinnamon

• 1 ½ cups milk of your choice (almond milk for low-FODMAP)

• 1/2 cup pumpkin puree

• 1 flax egg OR 1 single serve unsweetened applesauce cup (not low FODMAP)

• 1 teaspoon vinegar or lemon juice

Instructions:

1. Blitz oats in a blender or food processor until finely ground. Add the sugar, baking powder, baking soda, salt, and cinnamon, and pulse several times until blended. Add the milk, pumpkin, flax egg, and vinegar or lemon juice. Blend or process until mixture is evenly combined.

2. Let batter sit about 10 minutes to thicken up.

3. While batter is sitting, heat a non-stick electric griddle to 375 degrees F or a large non-stick skillet over medium-low heat.

4. For each pancake pour about 1/3 cup of batter onto griddle or skillet. Flip when bubbles on top start to break and edges start looking a little dry. Cook remaining side until golden brown. Repeat with remaining batches.

5. Serve hot with maple syrup and/or butter if desired.

Storage: If you have leftover pancakes, you can freeze them and pop them in the toaster for a quick breakfast!