Low Fodmap Blueberry Pancakes
Fluffy pancakes make waking up that much easier. These can be served with lactose free icecream if you would like to add some more sweetness.
- 30gm butter
- 200gm gluten-free flour
- 2 eggs
- 300ml lactose free milk (of choice)
- 150gm fresh blueberries
- maple syrup for serving
- Step 1 Mix together the GF flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.
- Step 2 Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with a good glug of maple syrup and the rest of the blueberries.