Whether you’re on a low FODMAP diet or not, you can’t skip this recipe of pancakes! Combining fed sourdough starter with the power of chia seeds, I don’t think you can find a healthier or tastier version anywhere.
As you may already know, traditional wheat recipes are a complete no-go for FODMAP-following individuals as it is high in fructans. And what is a fructan? It is a molecule composed of repeated units of fructose.
If you were curious to understand what causes wheat to be tolerated in sourdough recipes, the answer is: the fermentation process.
Ingredients (Makes 10 pancakes):
- 1 tbsp. chia
- 2 1/2 tbsp. water
- 1 tbsp. melted coconut oil
- 1 tbsp. maple syrup
- 1/4 cup milk (I used homemade hemp milk)
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 1 cup fed sourdough starter
- In a small bowl combine the chia and water and allow the seeds to swell (approx. 10 mins.)
- In a medium bowl, combine the coconut oil, maple syrup, milk, salt and baking soda.
- Add in the starter and chia egg and mix thoroughly.
- Heat a non-stick pan to Medium-High and drop batter in 1/4 cup servings.
- Allow to cook for 1 minute until the top forms bubbles and the edges are cooked.
- Allow to cook for another minute.
- Serve and enjoy!
I personally love topping these with fresh berries (or frozen berries, thawed and reduced in their own juices), something crunchy like granola x x x and a little boost of protein and fat from a nut butter of choice.