Low FODMAP Browned-Butter Coconut Pancakes
O.M.G. At this point I don’t know why I am surprised. Browned butter pretty much makes everything taste AMAZING.
And for some reason, even though I have used it to enhance brownies and cakes and all manner of other yummy dishes, I had never thought of using it when making pancakes.
These Low FODMAP Browned-Butter Coconut Pancakes will convince you – and everyone else, whether they are following the low FODMAP diet or not, that browned-butter makes a mean pancake. These are pancakes elevated to a whole new level of scrumptiousness.
I FODMAP, You FODMAP, But Not Everyone Does
While helping you learn to thrive on the low FODMAP diet, we also strive to bring you recipes that the entire family will enjoy. Following this diet can be challenging enough. The last thing you want to have to do is make separate recipes.
All of our recipes are taste-tested by those following the diet as well as those who are not. Certainly some recipes are more user-friendly than others for “regular folks”.
These Low FODMAP Browned-Butter Coconut Pancakes were a huge hit with everyone – even people who say they do not like gluten-free baked goods and treats. Trust me. They are out-of-this-world!
Note The Type of Coconut
At most grocery stores you will find sweetened long-shred coconut, sometimes called “angel flake”. While you could use this coconut, the pancakes would be overly sweet, in my opinion. Look for unsweetened coconut, either desiccated (finest texture) or unsweetened shreds.
To learn more, read Is Coconut Low FODMAP? You will be pleasantly surprised at how many coconut products ARE low FODMAP.
If you like coconut, try our Toasted Almond Coconut Fudge Brownies, Low FODMAP Banana Coconut Oat Breakfast Cookies, Low FODMAP Coconut Rice with Pineapple, Coconut Water & Fresh Fruit Popsicles, Coconut Tofu Curry and so many more low FODMAP recipes.
Low FODMAP Browned-Butter Coconut Pancakes
Browned butter makes everything taste better - like these Low FODMAP Browned-Butter Coconut Pancakes! Read the recipe through to make sure you have the correct type of coconut. (We recommend unsweetened).
- 5 tablespoons (71 g) unsalted butter cut into pieces
- 1 ¼ cups (181 g) low FODMAP gluten-free all-purpose flour such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- ¼ cup (21 g) unsweetened shredded or grated coconut (often called desiccated
- 1 tablespoon plus 1 teaspoon baking powder; use gluten-free if following a gluten-free diet
- ½ teaspoon salt
- 1 to 1 ½ cups (240 ml to 360 ml) lactose-free whole milk, at room temperature
- 2 large eggs, at room temperature
- 1/8 teaspoon almond extract
- Maple Syrup
Place butter in a small saucepan and heat over low-medium heat until melted. Continue to cook until the butter turns a nutty brown color, but take care not to burn the milk solids on the bottom. Cool to lukewarm.
Meanwhile whisk the flour, coconut, baking powder and salt together in a mixing bowl to aerate and combine. Make a well in the center and set aside.
In a separate bowl, whisk together the smaller amount of milk, eggs, melted browned butter and almond extract until well blended, then pour into well of dry mixture and whisk/stir together until blended but do not over mix. If mixture is overly thick, add more milk, a tablespoon at a time.
Heat electric griddle, heavy sauté pan or nonstick pan. Coat with nonstick spray and heat until a few drops of water dance. Dole out 1/4 cup (60 mamounts of batter at a time (we use an ice cream scooand cook over medium heat until bubbles begin to appear here and there, about 1 to 2 minutes. The bottoms should be golden brown. Flip over and cook for about 1 minute more or until that side is golden brown as well. Serve hot with real maple syrup.
- Some coconut products are lower FODMAP than others. Please read our article Is Coconut Low FODMAP? for a deeper understanding - and and you will see how these pancakes are low FODMAP compliant.
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.