Norwegian Pancakes

Low FODMAP recipe for classic Norwegian pancakes. Perfect for breakfast, dessert, dinner or what about a fancy appetizer with sour cream and caviar? No matter how you enjoy your pancakes, this is a simple and foolproof recipe that works every time.

This recipe makes 6-8 pancakes. You can double the recipe and store any leftover batter in the fridge until the next day.

Ingredients

• 400 ml lactose-free milk
• 2 eggs
• 200 ml light gluten-free flour mix (check the app for low FODMAP options)
• 1-2 pinches of salt
• A little butter or margarine for frying

Toppings

• Berries
• Maple syrup
• Sugar and lemon
• Homemade chocolate spread (check the app for the recipe)
• Cheese and ham
• Lactose-free vanilla ice cream
• Jam
• Bacon

Instructions

1. Mix eggs and milk well.

2. In a separate bowl, combine flour and salt. Add a little of the milk mixture and stir until smooth. Then, add the rest of the milk mixture.

3. Let the batter rest for at least 20 minutes before making the pancakes.

4. Heat a frying pan over medium-high heat. Add a little butter or margarine. Pour a small amount of batter into the pan and tilt it to spread the batter evenly into a thin layer. Flip the pancake when the top has set and the bottom is golden. Re-grease the pan approximately every second pancake.

5. Fold the pancakes twice and keep them warm under a lid until all are cooked.

6. Serve with your favorite toppings!

Tip: For more flavor, try adding vanilla sugar, cardamom, or a bit of grated lemon zest to the pancake batter!