Pancakes are a Saturday morning tradition. For a while, I used to make classic pancakes for my second half and a flourless version for myself (see here for a recipe). Now, we both enjoy identical fluffy and crispy low FODMAP pancakes every weekend – his are always typically American with only syrup and butter, while I vary the toppings each time. This morning (it’s Christmas today!) I came up with a particularly interesting and very timely combination. I know, I know, cranberry sauce is typically served with meat… I prefer it with sweet dishes, or even as a jam substitute. Please don’t sue me. Instead, fry up some pancakes (and have yourself a very Merry… )


Cranberry pepita pancakes

(yield: 5 pancakes, preparation: 30 minutes, total time: 30 minutes, difficulty: medium)

  • 1/2 cup rice flour
  • 1/2 cup spelt flour
  • 1/3 cup tapioca starch
  • 1/4 cup gluten
  • pinch of salt
  • 1 egg
  • 1 3/4 cup lactose-free milk
  • butter for frying
  • 3 tablespoons cranberry sauce
  • 1 tablespoon pepitas
  • syrup (no HFCS)

In a large bowl, mix all types of flour, gluten and salt. Add the egg yolk and milk, beat with an electric mixer. Whisk the egg white till stiff, stir carefully into the mixture. The batter will be fairly thick, perhaps similar to sour cream – that’s how we make pancakes in Poland, they are usually stuffed and rolled or folded, and so need to be both fairly sturdy and fairly flexible. Heat up a full-sized frying pan on medium high flame, coat generously with butter and wait till it starts browning. We’re talking some 1/3 to 1/2 teaspoon of butter per pancake – I never said this was going to be healthy! Once the butter is hot, pour enough batter into the pan to create a 1/4 inch thick layer. Fry the pancake till the bottom turns golden brown; you want the edges to crisp up a bit (thus, the pan has to be fairly hot), but the middle should remain soft and fluffy. You don’t want to fry the pancakes too long or they’ll dry out, the perfect temperature and frying time may require some experimentation. The photo right above the recipe shows the desired level of doneness. Flip the pancake, brown the other side – this usually happens faster – and store covered on a heated plate until you’re done with the whole batch. Stack the pancakes, pile spoonfuls of cranberry sauce in the middle, sprinkle with pepitas and drizzle with syrup. Poetry.


Some other combinations I enjoyed included yogurt and pineapple chunks; blueberries, walnuts and syrup; or almond milk vanilla ice-cream with strawberries.

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When your love for onion rings, whipped cream latté and apple pie has to surrender in the face of a gastrointestinal war... when the world becomes a bleak place, full of chicken soup and carrots... do not despair! There's more than one sweet fish in the sea, and your culinary adventures have only just begun. I hereby present you Squashablanca, the land of plenty for people following a low-sugar version of the low FODMAP diet. Enjoy your food!

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