Fody's Coconut Snowman Low FODMAP Pancakes

Whisk the wet ingredients together in a separate bowl.

Add the wet to the dry and whisk until almost completely smooth; do not overbeat. It is OK if there are a few lumps (but this is not as vital when using gluten-free flower, as when making pancakes with regular all-purpose flour).

Heat electric griddle, heavy skillet or nonstick pan over low-medium heat. Coat with nonstick spray and heat until a few drops of water dance.

To make snow-people with our approximate dimensions, use a rounded tablespoon to dole out the batter for the bodies, and a rounded teaspoon to dole out the batter for the heads, making sure to give each pancake plenty of room in the pan. Cook until bubbles begin to appear here and there, about 1 minute or so. The bottoms should be light golden brown. Flip over and cook for about 30 seconds more or until that side is light golden brown as well. Remove to a platter in a single layer as they are done. Start decorating by sprinkling pancakes lightly with the fine-shred unsweetened coconut and a light dusting of confectioner’s sugar to make your “snow.”

Then it is time to decorate! Have all the decorations (don't forget to keep track of which ones are low FODMAP) laid out. Folks like to create their snow-folk. Have some fun and serve immediately.

Tip: The snow-people can be made in a variety of sizes, but if you just want to make standard, round pancakes, about 3 ½-inches (9 cm) across, you will get about 32 gluten-free pancakes out of this batter; still consider this recipe to provide 8 servings.