Low FODMAP Pancakes, Dutch Baby Style

One of our more unique low FODMAP breakfast ideas, a Low FODMAP Dutch Baby Pancake is one large pancake made in the oven in a hot skillet that is really sort of like a puffy omelet or a soufflé. It is quite impressive looking, and yet easy to make. The trick is to serve it right away as it puffs up in the oven, but upon removal immediately begins to deflate. It might look large and grand but really this serves 2, or maybe 4 depending on what else you are serving as a part of your low FODMAP breakfast (we like ours with fresh berries). Strawberries have no detectable FODMAPs so you can have a generous serving of them! The amount we suggest below is what we think you will need for your low FODMAP pancakes - but feel free to have a few more!

Low FODMAP Flours

There are many DIY and commercially-prepared Low FODMAP flours. Note that we recommend that you use a blend that contains xanthan gum, which is Low FODMAP. The results will most closely mimic that of conventional wheat flour and give you the best texture.

Preheat oven to 450F/230C.

Whisk eggs well in a mixing bowl. Add milk, flour and salt and whisk together well.

Melt the butter in a 10 to 12-inch (25 cm to 30.5 cm) ovenproof skillet until melted. Swirl the butter around to coat the bottom and sides of the pan. Pour the batter into the skillet and immediately place in oven.

Turn heat down to 425F/220C and bake for 12 to 15 minutes or until Dutch Baby is puffed and golden brown. Serve your low FODMAP pancake immediately with fruit and an optional drizzle of maple syrup!