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.
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 375Calories 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.