Just because you’re eating low-FODMAP doesn’t mean you can’t enjoy pancakes, everyone’s favorite breakfast treat. These pancakes hold together well, so they can be made quite thin. (Replace the cantaloupe with any low-FODMAP fruit, if you like.) Make a few extra pancakes, then serve them for lunch with a protein and a vegetable, such as ½ cup (25 g) of bean sprouts or 2 slices of beetroot.
- Yield: 2 Servings
- 2.9 ounces (83 g) white rice flour
- 0.7 ounces (21 g) tapioca flour
- 0.7 ounces (21 g) potato starch
- Pinch of salt
- 1 egg, lightly beaten
- 1 cup (235 ml) lactose-free milk
- ½ tablespoon (7 g) butter
- 1 cup (160 g) chopped cantaloupe
- 1 cup (230 g) plain lactose-free yogurt
- Sift the flours and salt together. Add the lightly beaten egg and mix until well combined. Slowly add the milk, mixing well in between additions.
- Melt the butter in a skillet. Pour a thin layer of the pancake mixture into the base of the skillet, tilting the skillet so that the batter spreads evenly. When bubbles form all over the pancake, flip it over and cook on the other side. Repeat with the remaining mixture. Top each pancake with the cantaloupe and yogurt. Store leftover pancakes in the fridge for up to 2 to 3 days or freeze for 2 to 3 months. Breakfast