Low FODMAP Pancakes
Styling: Anita Parise and Renee Lenzarini
Blog: Renee Lenzarini
Photography & Video: Anita Parise
Recipe & Inspiration: To celebrate the launch of The Healthy Baker’s Low FODMAP Plain Flour & Mother’s Day
The Manildra Group is our premium supplier of durum semolina and bakers flours, which are essential components of the taste and texture of our fresh pasta. To support the launch of the new website from one of their many brands “The Healthy Baker” as well as their world-first Low FODMAP Plain Flour, Anita and I thought this recipe would be the perfect platform to start.
To celebrate the launch, they shared baking packs with some of their favourite IG bakers including Naturally Jessika, from which we took some inspiration. We also thought that it would be the ideal recipe to have in preparation for this Mother’s Day Sunday 13th May. The Healthy Baker is known to produce a full range of superior baking products with the finest Australian ingredients – and this was no exception!
We made the pancakes last Saturday morning in Anita’s kitchen (as is where all the cooking and baking is done), when the whole family was home. They literally came running to the table when called, after asking many a time, “Are they ready yet?” The result of this recipe was unexpectedly delightful. In fact we had difficulty selecting the images for this blog.
The Low FODMAP Plain Flour was a little difficult to find. Anita went to several stores before finding it after a quick online search at Woolworths in Morley. In regards to the recipe, we made only one change which is a personal preference for buttermilk when cooking pancakes. Over mixing the batter will cause the pancakes to turn rubbery. To ensure you get fluffy pancakes, mix until the batter is just combined. In saying that, this batter is thicker than what we are used to so don’t be alarmed if the mixture is quite thick in consistency. Having not used this variety of flour before it was exciting to see what the result would be. As the sweet aroma wafted through the house and even outside, we had taste testers at the ready. Anita and I shared the first – straight out of the pan! Trust me, even if you’re not that hungry (as was one of our taste testers) your appetite will immediately return. The result? A success!!
The styling for this recipe was super simple. The plate we selected was a $3 Kmart special. In fact, we swear that we spotted the exact same dish used to plate up one of the MKR semi final dishes last night. We decided to decorate the plate with strawberries and fresh figs as well as some shimmering, candied rose petals.
Anita carefully selected a few petals from roses she already had in a vase from her garden. If you are going to try this yourself, please make sure that the rose variety is of an edible grade and pesticide free. Wash the petals and gently pat dry, so as not to bruise them. Next, paint each petal with an egg wash (on both sides), sprinkle evenly with caster sugar and allow to dry on a wire rack or parchment paper for approximately 1-2 hours (overnight is even better) until it crystallises. Adding the rose petals (or another variety of edible flowers) were a simple yet perfect touch. Honestly, how pretty does this look?! To complete the dish, we poured over some delicious Maple syrup. Alternatively you could stick with the classics of honey or lemon.
For more FODMAP friendly recipes, subscribe (just like we have) to The Mill House Blog by The Healthy Baker. The website is impressive and easy to navigate, with so many recipes to choose from you will truly find it difficult to decide.
Enjoy exploring with this exciting new product GR clubbers and to all the special women in our lives, have a most wonderful Mother’s Day.
Renee, Anita & the GR team
*Note: The Healthy Baker recipe called for lactose free milk, however due to personal preference we chose to use buttermilk instead.
- 1 1/2 cups of buttermilk
- 1 x egg
- 2 x tsps of vanilla extract
- 2 cups of The Healthy Baker FODMAP Friendly Plain Flour, sifted
- 1/4 x tsp of bicarbonate of soda
- 1/3 cup of caster sugar
- Butter to grease the pan for each pancake
- 1 x punnet of strawberries
- 1 x punnet of fresh figs
- A good quality Canadian Maple syrup to serve
*Note: This recipe batch makes 10 - 12 medium sized pancakes. It was enough for the whole family to enjoy!
- To start, place the sifted flour, sugar and bicarbonate of soda in a large bowl.
- In a separate mixing bowl, combine the milk, egg and vanilla essence and whisk together.
- Add the milk mixture to the dry ingredients and stir to combine.
- Next you will need to place a medium sized frying pan over a medium heat. Wipe the pan with butter using a pasty brush or paper towel. Use approx. a tablespoon of mixture per pancake.
- The best part about this mixture is that it's pliable which means you can continue to shape the pancake after you've placed the mixture in the pan.
- Cook until lovely bubbles appear on the surface or until cooked through. And flip!
- Make sure to grease the pan between each pancake. Transfer the pancakes to a plate.
- Serve pancakes with strawberries and fresh figs. To style, we used 2 x strawberries (cut in half) and 2 x figs (one cut in half and one into quarters).
- Pour over the maple syrup and watch everyone race to get to the table.