Pumpkin Pancakes (gluten free, low FODMAP, lactose free)

This recipe is for 6 pancakes.

For low FODMAP diet, 2 pancakes contain safe amount of pumpkin, which is high FODMAP over 75 g.

Ingredients

150 g gluten free rolled oats
190 g pumpkin puree
2 eggs
2/3 cup whole milk (lactose free)
2 tsp vanilla extract
1 tbsp (22 g) maple syrup
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground dried ginger
1/4 tsp salt

butter for frying

pecans, walnuts for decoration

Cooking instructions

• Put all the ingredients in a blender or food processor and blend until smooth.
• Fry in butter, 2 minutes one side and 1 minute other side. One pancake is about 1/3 cup of the batter.