Low FODMAP Fluffy Pancakes with Walnuts and Cinnamon
Light and fluffy pancakes with toasted walnuts and warm cinnamon. Crispy edges meet soft centers in this family favorite.
Instructions
- 1
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant. Set aside.
- 2
In a large bowl, combine the pancake mix with cinnamon.
- 3
Add milk and vanilla extract. Stir until just combined - small lumps are okay.
- 4
Fold in 3/4 cup of the toasted walnuts, reserving the rest for topping.
- 5
Heat a large skillet over medium heat. Add about 1 teaspoon canola oil.
- 6
When oil is hot, ladle about 1/4 cup batter per pancake into the skillet.
- 7
Cook until edges are crispy and bubbles form on top, about 2-3 minutes.
- 8
Flip gently and cook another 2 minutes until golden brown.
- 9
Repeat with remaining batter, adding more oil as needed.
- 10
Serve immediately topped with remaining walnuts and maple syrup.
FODMAP Notes
Walnuts are low FODMAP in moderate amounts. This recipe provides about 10 walnut halves per serving, which is within safe limits. Use certified gluten-free pancake mix. Check mix ingredients for high-FODMAP additives like inulin or chicory root fiber.
Tips
- 💡 Toasting walnuts enhances their flavor dramatically
- 💡 Don't overmix the batter - lumps are fine
- 💡 Keep cooked pancakes warm in a 200°F oven
- 💡 Add a pinch of nutmeg for extra warmth
Recipe Notes
These fluffy pancakes are a family favorite that’s easily made low FODMAP. Toasting the walnuts brings out their rich, nutty flavor and adds wonderful crunch.
Substitutions
- Nuts: Pecans or macadamia nuts
- Milk: Any plant-based milk
- Spice: Pumpkin pie spice instead of cinnamon
Storage
- Refrigerator: Keeps 2 days
- Freezer: Freeze up to 2 months
- Best: Serve fresh for crispy edges
FODMAP Stacking Note
One serving (3 pancakes) is low FODMAP. Walnuts are portioned appropriately.
Related Recipes
- Low FODMAP Pumpkin Pie Pancakes
- Low FODMAP Banana Pancakes
- Low FODMAP Oat and Almond Waffles