These Low FODMAP vanilla protein pancakes are light, fluffy, and perfect for a gut-friendly breakfast. Designed for those managing IBS, they combine simple low-FODMAP ingredients with clean, additive-free plant protein from That Protein. A nourishing vegan protein breakfast that’s gentle on digestion and satisfying.
INGREDIENTS
• ½ cup That Protein Perfectly Pure Protein Porridge
• ½ cup gluten-free flour
• 1 cup almond milk
• 1 tbsp chia seeds (mixed with 2 tbsp water – chia egg)
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 tbsp maple syrup (optional)
INSTRUCTIONS
Mix chia seeds with water and let sit for 2–3 minutes to form a chia egg.
In a bowl, combine protein porridge, gluten-free flour, and baking powder.
Add almond milk, vanilla extract, and chia egg, then mix until smooth.
Cook small pancakes on a non-stick pan over medium heat until golden on both sides.
NUTRITION
Calories: 300
Protein: 20g
Serves: 2
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
DIGESTIVE NOTE
These pancakes use low-FODMAP ingredients and additive-free plant protein, making them gentle and suitable for sensitive digestion.
INTERNAL LINKS
View all Low FODMAP Smoothie Recipes →
View all Low FODMAP Breakfast Recipes →
View all Low FODMAP Snack Recipes →
Browse All Low FODMAP Recipes →
PRODUCT MENTION
This recipe uses That Protein Perfectly Pure Protein Porridge, a certified Low FODMAP plant protein designed for people with sensitive digestion.