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high overhead view of Low FODMAP Browned-Butter Coconut Pancakes on brown plate with brown cloth napkin on a rustic twig placemat

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).

Course: Breakfast, brunch
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Makes: 4 Servings
Calories: 375 kcal
Author: Dédé Wilson

Ingredients:

  • 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

Preparation:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes:

Tips

  • 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.
Nutrition Facts
Low FODMAP Browned-Butter Coconut Pancakes
Amount Per Serving
Calories 375 Calories from Fat 189
% Daily Value*
Fat 21g32%
Sodium 673mg28%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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