Sifted spelt flour creates a whole grain base for these fluffy, delicious low FODMAP pancakes. Topped with a crunchy trail mix topping for a fun sweetness and texture boost!
2 cups sifted spelt flour
1 ½ tsp baking powder
1 ½ tsp baking soda
1 ¼ tsp salt
2 ½ cups lactose free kefir (I used Green Valley Organics)
1 Tbsp avocado oil (or other neutral cooking oil)
1 Tbsp maple syrup
1 tsp vanilla
oil for pan
1–2 packets of FODY Foods Mockingbird Trail Mix
Whisk the dry ingredients into a bowl (sifted spelt flour, baking powder, baking soda, salt).
In a separate bowl, whisk the kefir, eggs, oil, maple syrup, and vanilla.
Combine the wet and dry ingredients until just combined.
Heat a large skillet over medium heat and spritz liberally with cooking spray.
Place ¼ cup of batter on the skillet and allow to cook for 1-2 minutes or until the edges of the pancake begin to look dry. Flip and cook for 1 minute on the other side.
Repeat until all batter is used.
Top with your favorite fruit and a sprinkle of the FODY Foods Mockingbird Trail Mix.
This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: low fodmap
- Method: stove top
- Cuisine: breakfast