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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.
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In a separate bowl whisk together the low fodmap milk, egg, oil, and pumpkin puree.
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Combine the wet and dry ingredients and mix until smooth.
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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.
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Serve hot with pumpkin seeds, macadamia nuts, blueberries, and a drizzle of maple syrup.