Low FODMAP American pancakes with blueberries
When I was in New York two years ago, we had lunch at a very nice American restaurant chain. I ate delicious blueberry pancakes there. When I was watching an American tv show lately they were also serving blueberry pancakes and I remembered the ones I ate in New York.
I had to make them for the blog! Delicious gluten-free and low FODMAP American pancakes with blueberries.
A real breakfast treat for a sunday, with a nice brunch or just on a normal day!
If you are ever going to New York, I can highly recommend going to Friedman’s. They have a very big gluten-free menu and that also gave me as a fodmapper quite a lot of delicious brunch and dinner options. You can read more about it in my blog about eating low FODMAP in New York.
How to make low FODMAP American pancakes?
Making American pancakes is super simple. You’ll need the following ingredients:
- Gluten-free flour mix: I use Schär Mix It Universal. You can also use a similar gluten-free flour blend. I don’t advise use special flours such as almond flour or coconut flour.
These kinds of flours have very different compositions (they are higher in fat for example) and to make pancakes with these flours you’ll need a completely different recipe. Using buckwheat flour would probably work, but I have not tested this.
- Baking powder
- Xanthan gum: xanthan gum gives a gluten-free batter more elasticity. It replaces the gluten that you find in normal flour. I like using this in gluten-free baking recipes because it makes the gluten-free food less dry.
- Milk: I use lactose-free cows milk. You can also use a plant-based milk, such as almond milk or rice milk.
- Blueberries: blueberries are limited low FODMAP. A serving of 40 blueberries is low FODMAP. For that reason I use 120 gram of blueberries in this recipe. The recipe is for 3 servings, so that makes 40 gram per person.
- Butter or margarine to bake in
Are these American pancakes lactose-free?
Yes, the American pancakes can be made entirely lactose-free. I use lactose-free cow’s milk for this recipe. You can also use a plant-based milk, such as almond milk.
I bake the pancakes in butter because butter hardly contains any lactose. Because of this reason, Monash University states that butter is suitable for the low FODMAP diet and should be tolerated by most people with a lactose intolerance.
If you have to eat strictly lactose-free and already react to trace of lactose / a very small amount of lactose, you can replace the butter for lactose-free margarine.
How do you make a stack of pancakes that have the same size?
I use a 1/3 cup to make the pancakes the same size. If I want to make medium sized pancakes I use a 1/3 cup, if I want to make small pancakes I use a 1/4 cup. You fill the cup with batter until the edge and then pour it into the pan.
How long do you have to bake gluten-free American pancakes?
Usually it takes about 2-3 minutes until the pancakes are cooked on one side. You can see that you have to flip the pancake if the edges loosen from the bottom of the pan, there are bubbles in the batter and the pancake has browned on the bottom. After flipping, you cook the other side for another 2-3 minutes.
What is the difference between Dutch and American pancakes?
Dutch pancakes are thin pancakes, similar to crepes. They are made with eggs, flour and milk. American pancakes become thick and fluffy because you add (quite some) baking powder to the batter. This creates a thicker and fluffier pancake. Because Dutch pancakes are made without baking powder they are thin and flat.
Can you use frozen blueberries in this recipe?
Yes, that is possible. I used fresh blueberries in this recipe, but you can also use frozen ones. Then add the blueberries to the batter while they are still frozen, don’t thaw them beforehand.
Will you let me know if you have made my low FODMAP American pancakes with blueberries? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.Print
Delicious fluffy low FODMAP American pancakes with blueberries! Thick pancakes with blueberries and maple syrup. A real treat! Low FODMAP and lactose-free.
- 200 g (1 1/2 cup minus 1 tbsp) gluten-free flour mix (I use Schär Mix It Universal)
- 2 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1 egg, at room temperature
- 300 ml (1 1/4 cup) lactose-free milk (cow’s milk or plant-based milk)
- 120 g (3/4 cup) fresh or frozen blueberries
- Butter or lactose-free margarine to bake the pancakes in
- Mix gluten-free flour, baking powder, xanthan gum and salt together in a bowl.
- Whisk the egg together with the milk in a bowl. Pour this into the flour mixture while you mix continuously. Whisk until you have a thick batter.
- Stir the blueberries into the batter carefully.
- Heat some butter or lactose-free margarine in a pan.
- I use a 1/3 cup to measure the batter, so each pancake gets the same size. If you want smaller pancakes, you can use a 1/4 cup.
- Pour 1/3 cup of batter into the hot pan. Bake the pancake on a medium high temperature until you see bubbles in the batter and the sides of the pancake start to loosen from the pan. This usually takes 2-3 minutes. Flip the pancake and cook it for another 2-3 minutes.
- Put onto a plate and cover with another plate or a tea towel. Bake the other pancakes.
- Serve with maple syrup.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Serving Size: 1 serving without topping
- Calories: 348
- Sugar: 14
- Fat: 4
- Carbohydrates: 67
- Fiber: 5
- Protein: 8
Keywords: low FODMAP american pancakes, gluten-free american pancakes, gluten-free blueberry pancakes, low FODMAP blueberry pancakes
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