Not only are these pancakes gluten-free, vegan, and low-FODMAP, but they’re so easy and fast–just a couple of minutes to whip up and a couple more to cook up!
Okay, so I cheated on this one. I used gluten-free Bisquick.
But before you write it off, hear me out. I make a lot of my food from scratch in order to follow the low-FODMAP diet. It’s not easy for a FODMAPer to grab a quick bagel or smoothie at school. (Or a latte, or a breakfast burrito, or a fruit cup, or yogurt, or or or…) So sometimes it’s a relief when I can cut a corner or two while cooking. And even though the Bisquick lacks whole grains I like to get in my baked goods, the addition of psyllium husk and flax seed make up for that.I opted for the flax because, frankly, I was out of eggs. I go through eggs so quickly, and I’m just one woman–folks with families must have to buy, like, 3 dozen a week! That, and a lot of pancake recipes calling for one egg make enough pancakes for two or more hungry breakfasters. That, and I’m trying to make a habit of getting Omega-3’s, especially since one of my students wrote a paper discussing their importance in our diets.
I recently discovered psyllium husk in the America’s Test Kitchen How Can It Be Gluten-Free Cookbook and have been using it to make my bread. Psyllium husk is super-high-fiber, with 4 grams of the stuff per tablespoon. It acts as a natural laxative and is sometimes prescribed as a supplement for folks with IBS-C. And the flavor is good too–it adds whole grain-y nuttiness to baked goods.
- 1 Tbsp. ground flaxseed
- 3 Tbsp. water
- 1/3 cup gluten-free Bisquick
- 1 Tbsp. psyllium husk
- 1/2 cup unsweetened almond milk
- 1 tsp. coconut oil, cooking spray, or butter, if not vegan
- Make a flax "egg" by combining the flaxseed and water in a small bowl. Stir and let stand for two minutes.
- After two minutes, stir together the flax mixture with all remaining ingredients.
- Preheat a large skillet over medium-high heat. Either coat the skillet with cooking spray or melt a teaspoon of coconut oil or butter in the skillet and swirl to coat.
- Pour the batter onto the hot skillet. The batter will be a bit thick, so you may need to spread it into discs with the back of a spoon or knife. You'll have enough batter for about 2 or 3 pancakes.
- When the edges start to look dry and cooked after about 2 minutes, flip and cook on the other side about a minute more.
- Serve topped with maple syrup, fruit, or nut butter of choice.