Low FODMAP lemon pancakes with strawberries
Light, fluffy gluten free pancakes with lemon zest, fresh strawberries and a little maple syrup.
- Time25 min
- LevelEasy
- Costabout £0.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Whisk the flour, baking powder, xanthan gum and sugar in a large bowl.
- 2
In a jug, beat the egg with the milk, lemon zest, 1 tablespoon of the lemon juice and the melted butter.
- 3
Pour the wet mix into the dry and whisk to a smooth, thick batter. Leave it to sit for 5 minutes.
5 min - 4
Heat a non stick frying pan over a medium heat and rub with a little butter. Spoon in 3 or 4 puddles of batter.
- 5
Cook for 2 minutes until bubbles appear, then flip and cook for 1 to 2 minutes more until golden. Keep warm and repeat.
2 min - 6
Stack the pancakes and top with strawberries, maple syrup and a squeeze of lemon.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.