Prep Time – 10 mins
Cook Time – 20 mins
Total Time -30 mins
Serves – 5
What you need
- 5 cups gluten-free flour
- 3 tbsp granulated sugar
- 75 tsp baking powder
- 1 tsp salt
- 5 cups lactose-free milk
- 3 tbsp butter (melted)
- 2 eggs
- 1/2 tsp vanilla
What to do
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- In a second bowl, mix together milk, butter, eggs, and vanilla.
- Add the liquid ingredients to the dry ingredients and mix as quickly as possible. Don’t worry about getting out every lump. Focus on making sure the mixture is evenly moist. If you’re planning on keeping your batter overnight, wrap it up now and stick it in the fridge.
- Heat up your griddle (or frying pan) and add a small amount of butter to grease your cooking surface. Starting with a test pancake, pour 1/4 cup of batter onto the griddle and allow it to cook until the edges become firm and the bubbles in the center of the pancake start to pop (2-3 minutes). Then flip your pancake and cook until the second side has browned (1-1.5 minutes). Adjust your batter as necessary (more flour if the batter too runny or more milk if it’s too thick) and make the rest of your pancakes in small batches. Serve warm!Recommended low FODMAP serving – 3 pancakes per sitting
