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).
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.
Low FODMAP Browned-Butter Coconut Pancakes
Amount Per Serving
Calories 375Calories from Fat 189
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.