Low FODMAP Cake Batter Waffles

Hey Friends…

I am all about eating nourishing foods…lots of plants and fiber for gut health…most of the time. But…sometimes I just have a hankering for something sweet and fun!

These Low FODMAP Cake Batter Waffles could not be more fun if they tried. 🙂

I whipped up a quick batch to see if I would like them…and well, yes, I did!

I used a gluten free flour blend and a few staples in my house: eggs, lactose free milk, melted butter, vanilla, a little sugar and yes, sprinkles!

To make the waffles a little more decadent…I drizzled with a little frosting and more sprinkles.

So freaking fun…and low FODMAP.  And just in time for the weekend!

In other news…Toni Fiori and I will hop on Facebook Live via my Kate Scarlata RD page today at 12 Noon…if you miss it but still want to listen, just go to my page the video stays posted. Today’s topic is a beginner’s overview of the role of mast cells and IBS. Mast cells seem to be more activated in IBS–and Toni and I will talk a bit about what that might mean to you or the IBS patients you work with.

That’s all for now, friends. Have a wonderful weekend! 🙂

Low FODMAP Cake Batter Waffles

Category: Low FODMAP Breakfast/Smoothies

Low FODMAP Cake Batter Waffles


  • Makes 2-4 servings
  • Serving size: about 1-2 waffle sections or squares depends on your waffle maker.
  • You can double ingredients to serve more!
  • 1 cup GF flour blend (I used King Arthur gluten free measure for measure flour)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1/2 cup lactose free milk
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter
  • 1-2 tablespoons suitable sprinkles (many are low in FODMAP & made primarily of corn starch)
  • Icing:
  • 1/2 cup confectioner's sugar
  • 2 teaspoons softened butter
  • 1-2 teaspoons milk
  • 1/4 teaspoon vanilla extract


  1. LIghtly oil and heat up your waffle iron as directed.
  2. In medium bowl, add GF flour blend, baking powder and soda and stir.
  3. Add egg, milk, vanilla, melted butter and mix to blend. Consistency should be a little thicker than pancake batter; if you need to, add a little extra milk or water.
  4. Fold in 1 1/2 tablespoon sprinkles into batter.
  5. Bake waffles as directed by waffle iron instructions.
  6. If desired, make icing by mixing confectioner's sugar, butter, milk and vanilla extract until blended and the consistency is creamy but also able to drizzle over waffle (add more milk if icing is too thick or more confectioner's sugar if icing is too thin.)
  7. Top waffle with remaining sprinkles, if desired.