Sometimes I like to have pancakes for breakfast, especially on weekends, when breakfasts often turn into brunches! These Low Fodmap Pumpkin Pancakes are so good!
These pancakes make a gorgeous brunch! They are fluffy and filling and so satisfying!
They are naturally low fodmap if you use Kent or Japanese pumpkin. They are also gluten-free, so if you can’t have gluten, you can still enjoy these. And trust me, you will enjoy them as they are delicious.
Serve them with a drizzle of maple syrup and your favourite toppings. Good low fodmap options include macadamia nuts, pumpkin seeds, and blueberries. But you can top them with whatever you like. You could also serve them with a side of bacon!
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Low Fodmap Pumpkin Pancakes
- ¾ cup canned or fresh pumpkin puree if on a Low Fodmap diet, make fresh from Japanese pumpkin or Kent pumpkin - about 360 gms – ¾ lb. fresh pumpkin
- 4 tbsp water
- 280 gms – 2 cups gluten-free and low fodmap all-purpose flour
- 2 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 3 tbsp brown sugar
- ¼ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 large egg
- 500 ml – 2 cups low fodmap milk
- 2 tbsp vegetable oil plus more for cooking
- 2 tbsp pumpkin seeds optional
- 4 tbsp pure maple syrup optional
- 40 gms – ¼ cup blueberries optional
- 25 macadamia nuts optional
Pumpkin Puree (if needed)
Peel and deseed the pumpkin before chopping into small sized pieces. Place in a microwave proof bowl with a couple of tablespoons of water. Cook on high in the microwave for 7 to 10 minutes (until the pumpkin is soft).
Drain and allow to cool for a couple of minutes, before transferring the pumpkin into a blender container.
Puree with water (add more if needed).
Put the gluten-free low fodmap plain flour, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, and brown sugar in a large bowl. Mix until well combined.
In a separate bowl whisk together the low fodmap milk, egg, oil, and pumpkin puree.
Combine the wet and dry ingredients and mix until smooth.
Heat about a tablespoon of oil in a large non-stick frying pan on medium heat (I use oil spray). Use about ¼ cup of batter for each pancake and cook for 2-3 minutes on each side, or until the pancakes are golden brown on both sides, and just cooked through.
Serve hot with pumpkin seeds, macadamia nuts, blueberries, and a drizzle of maple syrup.