My favorite thing about pancakes is their delicious texture, their versatility and their simple prep.
My most hated thing about making pancakes is the standing over the griddle while my family is already digging in.
What an awesome solution! Make low-FODMAP pancakes in a sheet pan and let the oven do all the work?!! Plus it is lower in fat since I am not frying in oil.
This is a recipe of genius proportions.
Not only is this sheet pan baked pancake SCRUMPTIOUS, but I personalized it for my four family members! Hannah gets the cinnamon roll part, Zev loves PB&J, Jack will eat only chocolate chip, and my hubby loves blueberry.
What part is for me? I will take a piece of EVERY QUARTER 🙂
Make EVERYONE happy with these for breakfast, brunch, lunch, or any time of day! Love this for Christmas morning too 🙂
You may also love:
- Low-FODMAP Baked Banana & Cinnamon Pancake
- Low-FODMAP Overnight Maple Cinnamon French Toast Casserole
- Low-FODMAP Classic French Toast
- Low-FODMAP Chocolate Chip Waffles
- Low-FODMAP Healthy Protein Waffles
- Low-FODMAP Lemon Ricotta Pancakes
Or check out over 500 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients *using available FODMAP data at time of testing
Serves: 6
Prep time: 10 min
Bake time: 20 min
Total time: 30 min
Bake: 425F
Equipment: 18 by 13-inch rimmed sheet pan
Ingredients
- 2 cups low-FODMAP, gluten-free flour
- I used Authentic Foods Classical Blend, this is my favorite GF flour. The texture is always on point!
- 1/2 teaspoon xanthan gum, if not added to your flour (optional, helps with texture)
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 & 3/4 cups low-FODMAP milk, plus 1 teaspoon; divided
- 2 tablespoons melted unsalted butter
- 2 large eggs
- 1 teaspoon vanilla
- Baking spray
For toppings:
- 2 tablespoons all-natural peanut butter
- 2 tablespoons strawberry jam
- 1/2 cup semisweet chocolate chips
- 1/2 cup blueberries
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon melted unsalted butter
- 3 tablespoons confectioners’ sugar
Directions
- Preheat oven to 425 F
- Line your 18 by 13 inch baking pan with parchment paper or spray with baking spray
- In a large mixing bowl whisk together all dry ingredients (flour, xanthan gum, sugar, cinnamon, baking powder, baking soda. and salt)
- In a smaller mixing bowl or large cup, mix 1 & 3/4 cups LF milk, 2 tablespoons melted butter, eggs, and vanilla
- Pour the liquid mixture into the dry ingredients and whisk to combine, do not overmix. Some lumps are OK.
- Pour pancake batter on your prepared pan
- To create the four toppings, section your pan into four areas (eyeball, or put some demarcating lines)
- In one area, drop the peanut butter and strawberry jam, a little at a time then swirl with a toothpick
- In another area, sprinkle the blueberries
- In the third quarter, sprinkle the chocolate chips
- For the last area, mix together the remaining cinnamon, brown sugar and 1 tablespoon melted butter. Sprinkle this mixture over the pancake and swirl with toothpick
- Bake for about 15 minutes, or until a tester comes out clean
- Allow to cool about 5 minutes
- Prior to serving, mix the confectioner’s sugar with teaspoon of milk to create a glaze, and sprinkle over the cinnamon swirl quarter, if desired
- Serve pancake with maple syrup and additional butter. Delicious!
