Vegetarian

Gluten Free, Dairy Free, Low FODMaP Pancakes is for Breakfast.

Gluten Free, Dairy Free, Low FODMaP Pancakes takes 5 minutes to prepare.

Gluten Free, Dairy Free, Low FODMaP Pancakes takes 10 minutes to cook.

Gluten Free, Dairy Free, Low FODMaP Pancakes makes 16 servings.

The ingredients for Gluten Free, Dairy Free, Low FODMaP Pancakes are:

1&1/3 cups Gluten Free Baking Flour (I used Bob's Red Mill Biscuit & Baking flour)
1 tsp Baking Powder
1/2 tsp Baking Soda
1/3 cup Granulated Sugar
1.4 tsp Salt
2 large Eggs
1/2 Cup Almond Breeze Almond Milk, Unsweetened Vanilla
2 tbsp Extra Virgin Olive Oil

Here is how you make Gluten Free, Dairy Free, Low FODMaP Pancakes:

Preheat a griddle on the stovetop.Combine dry ingredients in a bowl.Combine wet ingredients in a bowl.Mix wet ingredients into dry until well combined and relatively smooth.Lightly oil griddle (if necessary). Spoon pancake batter onto griddle. Flip over when slightly bubbly and starting to dry on the edges. Cook on other side for about 2-3 more minutes.Serving Size: Makes 16 pancakesNumber of Servings: 16Recipe submitted by SparkPeople user SHRINK71.

The nutritional information for Gluten Free, Dairy Free, Low FODMaP Pancakes is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 74.1

• Total Fat: 2.8 g
• Cholesterol: 23.3 mg
• Sodium: 119.7 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 1.0 g
• Protein: 1.8 g

The dietary needs meet for Gluten Free, Dairy Free, Low FODMaP Pancakes is Gluten Free