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225g/8oz gluten free self-raising flour

3 tbsp soft light brown sugar

1 tsp gluten free baking powder

1 tsp cinnamon

2 tsp ground ginger

pinch salt

½ orange, zest finely grated (optional)

½ vanilla pod, or a couple of drops of vanilla extract (optional)

300ml/½ pint lactose/dairy free  milk

1 medium free-range egg

4 tbsp sunflower oil

To serve

100ml/3½fl oz maple syrup

100ml/3½fl oz lactose/dairy free cream


Preheat the oven to 110C/225F/Gas ¼ (this will be to keep the pancakes warm as they are cooked in batches).

Put the gluten free flour, sugar, gluten free baking powder, cinnamon, ginger and salt into a large bowl, give them a quick mix and make a well in the centre.

Finely grate the orange zest in, if using. Split the vanilla pod open, scrape the seeds out and add them, too (or vanilla extract).

Then gradually pour the lactose/dairy free milk in bit by bit, stirring all the time to give a smooth mixture. Then beat the egg in well and set aside.

Leave the pan on the heat, but reduce the heat to low and add a little bit more oil if need be. Then spoon in four dollops of the pancake mix (to spread to about 10cm/3¼in wide).

Leave to cook for about 1-2 minutes until golden, then flip them over and cook for another 1-2 minutes. Slide them onto a baking tray and put in the oven to keep warm. Then, repeat with the remaining mix to make about 12.

Once you have made all of the pancakes, divide them between four plates. Drizzle with the maple syrup and serve with a dollop of lactose/dairy free  cream.

Recipe adapted from: Good Food

Vegetarian - Gluten Free and Low FODMAP Recipe - Gingerbread pancakes with maple syrup
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