Best Gluten Free low FODMAP Pancakes

0 Pre-heat oven to 250F and set a small cookie sheet in the oven.
2 Make the buttermilk. Combine milk and vinegar in a small mixing bowl. Set aside for 5-10 minutes while you prepare the rest of the pancake batter.
1 Mix the dry ingredients. In a large mixing bowl, combine flour, baking soda, baking powder and salt whisking together to ensure everything is fully incorporated.
3 Beat eggs. In a medium mixing bowl, beat 2 large eggs with a whisk.
4 Combine wet ingredients. Add milk + vinegar mixture to the beaten eggs and whisk again to combine.
8 Make the pancake batter. Gradually add the dry ingredients into the wet ingredients, whisking along the way to combine until all of the flour is incorporated. Pro tip: do not over mix your gluten free pancake batter. Leaving a few extra bumps and clumps actually makes for a fluffier pancake than if you whisk it into a smooth batter.
9 Make the pancakes. Grease a pan or griddle with ghee, butter or your favorite pan spray. I prefer to use ghee because it makes for an extra crispy outside. Using a 1/4 cup measuring cup, scoop the batter onto the hot pan and cook until golden brown, about 2 minutes. Flip using a spatula and cook again another 2-3 minutes until pancake is golden brown on both sides and fully cooked in the middle.
7 Place the cooked pancake onto the baking sheet in the oven to keep warm while you repeat the process with the remaining batter.