Low FODMAP Gluten-Free Chocolate Pancakes
Yes, you read that right! Chocolate Pancakes! You know how every now and then you get a craving for something? It just pops into your mind and you need that food now? Just because you are following the low FODMAP diet doesn’t mean that will cease.
My husband and I were watching a movie on TV and all of a sudden I was hungry. And yes, this was after dinner and this was actually unusual for me. Typically I like a little snack at this time of night, but this was a full-on hunger.
My husband asked me what I would like, thinking he would saunter into the kitchen to retrieve it for me. “Chocolate Pancakes,” I said. “I don’t think we have those,” he said dryly. “I don’t even know if they exist,” I exclaimed. “But I want them!”
Luckily it was a weekend and the next morning I woke up and decided now was the time to create chocolate pancakes. Low FODMAP, gluten-free versions for all of us, of course. And here they are, in all their glory.
Chocolate Pancakes Are Versatile
Now, I know I went a bit nuts with the images. We ate our Chocolate Pancakes with a little maple syrup, but it occurred to me that these would make a fine dessert and since we had ice cream and Salted Caramel Sauce in the Test Kitchen I figured, why not?
Portions, Portions, Portions!
You are NOT going to be eating that huge stack in the images. Not unless you are dividing it among many people. Or maybe if you are following the low FODMAP diet but other household members are not, you will be following the portion recommendations and others are on their own.
Black Cocoa vs. Dutch-Processed Cocoa
And, if you would like a similar recipe, check out our chocolate waffles! We even show you how to turn those into ICE CREAM SANDWICHES!
Yes, you can have Chocolate Pancakes on the low FODMAP diet. Pay attention to serving sizes and enjoy these as a decadent breakfast or even for dessert. Reserve these for special times; they are rich.
Low FODMAP Serving Size Info: makes about 16 pancakes; serving size 2 pancakes
- 1 ¼ cups (180 g) low FODMAP, gluten-free all-purpose flour, such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- 1/3 cup (28 g) sifted Dutch-processed cocoa or Black Cocoa
- 1/3 cup (66 g) sugar
- 1 ½ teaspoons baking powder; use gluten-free if following a gluten-free diet
- ½ teaspoon salt
- 1 1/3 cups (315 ml) lactose-free milk, whole or 2%, at room temperature
- 4 tablespoons (57 g) unsalted butter, melted
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon instant espresso powder, optional
Place flour, cocoa, sugar, baking powder, and salt in a large mixing bowl and whisk to aerate and combine. Make a well in the center.
Whisk together milk, butter, eggs, vanilla, and espresso powder, if using, in a separate bowl.
- Pour wet mix over the dry and whisk together until smooth and well combined.
- Heat electric griddle, heavy sauté pan or nonstick pan. Coat with nonstick spray and heat until a few drops of water dance. Dole out about 3 tablespoon amounts of batter at a time (we use an ice cream scoop) and cook over medium heat until bubbles begin to appear here and there, about 1 minute or so. Usually I tell you to check the bottoms for a golden brown color, but these pancakes are super dark, so you have to use other cues. You can gently lift one and check; the bottom should be dry. Flip over and cook for about 1 minute more or until that side is cooked through as well. Serve hot with real maple syrup – or lactose-free ice cream and Salted Caramel Sauce, if you dare.
- The black cocoa really enhances these pancakes. Use it if you can.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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