Low FODMAP Pumpkin Pancakes - A Little Bit Yummy

Name: Low FODMAP Pumpkin Pancakes - A Little Bit Yummy
Ingredients: 0.75 canned or fresh pumpkin puree (make fresh from Japanese pumpkin or Kabocha squash) (about 190 g / 6.7 oz of raw pumpkin); 4 water; 2 gluten free all purpose flour (for best results weigh the flour); 2.5 ground cinnamon; 0.5 ground nutmeg; 0.5 ground ginger; 3 brown sugar; 0.25 salt; 2 baking powder; 1 baking soda; 1 large egg; 2 low FODMAP milk; 1 neutral oil (rice bran, canola, sunflower) plus more for cooking; 2 pumpkin seeds (optional); 4 pure maple syrup (optional); 240 bacon (optional)

alittlebityummy.com

These low FODMAP pumpkin pancakes make a gorgeous brunch! They are fluffy and filling and go great with a side of bacon and banana

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Ingredients

0.75 canned or fresh pumpkin puree (make fresh from Japanese pumpkin or Kabocha squash) (about 190 g / 6.7 oz of raw pumpkin)
4 water
2 gluten free all purpose flour (for best results weigh the flour)
2.5 ground cinnamon
0.5 ground nutmeg
0.5 ground ginger
3 brown sugar
0.25 salt
2 baking powder
1 baking soda
1 large egg
2 low FODMAP milk
1 neutral oil (rice bran, canola, sunflower) plus more for cooking
2 pumpkin seeds (optional)
4 pure maple syrup (optional)
240 bacon (optional)

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