Best Gluten Free low FODMAP Pancakes

Make the buttermilk. Combine milk and vinegar in a small mixing bowl. Set aside for 5-10 minutes while you prepare the rest of the pancake batter.

Mix the dry ingredients. In a large mixing bowl, combine flour, baking soda, baking powder and salt whisking together to ensure everything is fully incorporated.

Beat eggs. In a medium mixing bowl, beat 2 large eggs with a whisk.

Combine wet ingredients. Add milk + vinegar mixture to the beaten eggs and whisk again to combine.

Make the pancake batter. Gradually add the dry ingredients into the wet ingredients, whisking along the way to combine until all of the flour is incorporated. Pro tip: do not over mix your gluten free pancake batter. Leaving a few extra bumps and clumps actually makes for a fluffier pancake than if you whisk it into a smooth batter.

Make the pancakes. Grease a pan or griddle with ghee, butter or your favorite pan spray. I prefer to use ghee because it makes for an extra crispy outside. Using a 1/4 cup measuring cup, scoop the batter onto the hot pan and cook until golden brown, about 2 minutes. Flip using a spatula and cook again another 2-3 minutes until pancake is golden brown on both sides and fully cooked in the middle.

Place the cooked pancake onto the baking sheet in the oven to keep warm while you repeat the process with the remaining batter.