1 pumpkin (about 400g/1lb), cut into 2cm/1in rounds

120ml/4fl oz lactose free milk

1 lemon, juice only

4 free-range eggs

300g/10½oz gluten free self-raising flour

1 tsp gluten free baking powder

vegetable oil, for greasing

For the cinnamon and yogurt topping

6 tbsp lactose free yogurt

4 tsp ground cinnamon

maple syrup, for drizzling

Serves - 4


Preheat the oven to 190C/170C Fan/Gas 5. Place the pumpkin in a large roasting tray and roast for 30–45 minutes, until soft. Remove from the oven and set aside to cool.

Meanwhile, pour the lactose free milk into a glass and add the lemon juice. Set aside to sour for 15 minutes.

When the pumpkin is cool enough to handle, remove the skin, place the flesh in a food processor and pulse until smooth.

Tip into a large bowl and beat in the eggs and lactose free milk until completely combined. Fold in the gluten free flour and baking powder.

Lightly oil a griddle pan, making sure to grease all the grooves, and place over a high heat. When hot, add 1–2 ladles of the mixture into the pan and immediately turn the heat to low.

Push the mixture to the edges using a spatula. Cook for 3–4 minutes, or until the top has started to set, then flip the waffle over using a spatula on each side and cook for a further 3–4 minutes.

Slide onto a plate and keep warm while you make more waffles to finish the mixture. The mixture should make 2–3 more, depending on the size of your griddle pan.

When cooked, cut each waffle into 2–4 pieces, depending on their size, and divide between plates.

Place a dollop of lactose free yogurt on each, sprinkle with cinnamon, drizzle liberally with maple syrup and serve.

Recipe adapted from: Good Food
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