Eloise Turner |

2 Low FODMAP Pancake Recipes

Cottage Cheese Pancakes

High Protein Pancakes
These gut-friendly pancakes are so ridiculously easy to whip up. They also have just over 10g of protein and 5g of fibre per serve so are super satiating.

Ingredients (serves 4)

  • 1 cup rolled oats
  • 1 banana
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 2 eggs
  • 1/2 cup cottage cheese
  • 1/2 cup dark chocolate chips or blueberries


  1. Place all ingredients, besides chocolate chips or blueberries, into a food processor and blend until well combined.
  2. Once smooth, fold through the chocolate chips or blueberries. 
  3. Heat a frying pan over medium-high heat and add the batter, flipping when bubbles form on the surface.
  4. Serve with your favourite toppings and ENJOY (we used maple syrup and frozen berries. If FODMAP intolerant, please be mindful of berry serving size). 


Fluffy Buckwheat Pancakes

Buckwheat Pancakes

This recipe was created by our incredible friends over at GluteGuard. It's plant-based and made with low FODMAP ingredients/serves to keep your tummy happy and satisfied. 

Ingredients (serves 4)

  • 1 ½ tbsp apple cider vinegar
  • 1 ¼ cups almond milk 
  • 1 cup buckwheat flour
  • 1 tbsp sugar 
  • 2 tbsp chia seeds
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 eggs
  • ½ tsp pure vanilla extract


  1. In a large bowl, mix the apple cider vinegar and almond milk and place aside for 5 minutes (this creates a plant-based buttermilk substitute). 
  2. In a separate bowl, mix the flour, sugar, chia seeds, baking powder, baking soda and salt until well combined.
  3. Add the eggs and vanilla to the buttermilk mixture and beat until fluffy.
  4. Add the wet ingredients to the dry ingredients and mix until well combined. 
  5. Preheat your frypan over medium heat and then scoop 3 large tablespoons of the pancake mixture into the lightly oiled pan.
  6. Cook for 2 to 3 minutes until small bubbles form on the surface and flip, then cook on the other side until golden brown. 
  7. Remove the pancakes from the pan, transferring them to a cooling rack or preheated oven to remain warm.
  8. Repeat the above process until all mixture is used. 
  9. Serve with your favourite pancake toppings and ENJOY (we used maple syrup and berries).


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