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Low Fodmap Pumpkin Pancakes
Low Fodmap Pumpkin Pancakes – these fluffy and filling pancakes make a gorgeous brunch!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
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
To Serve
- 2 tbsp pumpkin seeds optional
- 4 tbsp pure maple syrup optional
- 40 gms – ¼ cup blueberries optional
- 25 macadamia nuts optional
Instructions
Pumpkin Puree (if needed)
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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).
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Drain and allow to cool for a couple of minutes, before transferring the pumpkin into a blender container.
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Puree with water (add more if needed).
Pancakes
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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.
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