1/2teaspoonbaking powder,use gluten-free if following a gluten-free diet
Measure milk in a measuring cup and add lemon juice. Allow to sit for 5 minutes to thicken.
Meanwhile whisk egg and oil (or cooled melted butter) in a medium-large mixing bowl. Whisk in the milk once its time is up.
Place flour, oats (see Tips), sugar, baking powder, baking soda and salt in a blender or food processor and pulse on and off to break the oats down a bit, but not until powder fine. Pour dry mix over the wet and gently whisk together just until 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 1/4 cup (60 ml) 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 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 Roasted Strawberries, fresh fruit and/or real maple syrup.
If you have quick cooking oats in the pantry you can use them and forgo the blender step. Just whisk the dry ingredients together to aerate a bit and combine, then add to the wet mixture. We always have old-fashioned oats in the pantry, so we developed the recipe with them and added the processing step.
If You Can Tolerate:
Fructans: If you have passed the fructan wheat Challenge, you may use 1/4 cup (30 g) regular all-purpose flour in lieu of the gluten-free.
Lactose: Feel free to use regular milk as opposed to lactose-free.
Low FODMAP Buttermilk Oat Pancakes
Amount Per Serving
Calories 387Calories from Fat 117
% Daily Value*
Saturated Fat 1g5%
Vitamin A 75IU2%
Vitamin C 1.5mg2%
* Percent Daily Values are based on a 2000 calorie diet.