My gluten free blueberry pancakes recipe is finally here and it’s dairy free and low FODMAP too. They’re so light and fluffy, filled with bursting blueberries and you’ll only need 5 simple ingredients.
I have no idea how I’m only just getting around to posting my gluten free blueberry pancakes recipe – Ive been meaning to for years! I’ve posted nearly every pancake recipe under the sun apart from these lovely, fluffy American-style pancakes. That changes now!
So just in case you were looking for evidence, here’s a few other ones I’ve done recently…
- Gluten free and dairy free crepes
- Gluten free and vegan buckwheat pancakes
- Gluten free basil pesto buckwheat galettes
- Gluten free goats cheese and ham savoury crepes
Are there any other types of pancakes that I’ve missed? Let me know by leaving a comment at the bottom of this post!
So now I’ve thrown every type of pancake recipe known to man at you, let’s get to know my gluten free blueberry pancakes!
I’ve tried to keep it to as few ingredients as possible because at the end of the day, if they don’t need to be there… what’s the point?!
(Yeah ok, you can add yoghurt to your batter – butter, salt, vanilla extract – if it makes you happy. But I’m far too lazy for that!)
I want as few ingredients as possible with no compromise on the end result. And this is what that looks like!
The best thing about my gluten free blueberry pancakes is that they rise up to be soooo light and fluffy so even your biggest blueberries will fit right in.
In the past, I’ve tried recipes where the pancakes don’t rise up enough, leaving your blueberries protruding out, which means the bottom of the pancakes don’t even touch the pan when you flip it. Awkward.
But with my recipe, they sort of just vanish into your pancakes. So when you cut into them, there’s a nice gooey, explosive surprise in nearly every bite. Plus, when you flip them, they cook nice and evenly on both sides.
As there’s no refined sugar in the actual pancakes, I’d definitely recommend a healthy dose of maple syrup to serve as a finishing touch of sweetness.
If maple syrup isn’t your bag, then how about some freshly squeezed lemon juice? If you’re feeling a little adventurous and want to keep the sugar to a minimum, I absolutely adore peanut butter with these too.
It really is up to you what you do with them, but however you eat them… I hope you enjoy!
Here’s my gluten free blueberry pancake recipe…
- * 200g gluten free self-raising flour
- * 1 tsp gluten free baking powder
- * 1 egg
- * 300ml milk (use dairy free/lactose free as required)
- * 200g blueberries *see notes for FODMAP guidance
- 1. In a mixing bowl, combine the gluten free self-raising flour and the baking powder and set aside.
- 2. In a jug, mix up the milk and egg until well combined.
- 3. Create a well in the flour bowl and pour the egg and milk mixture in.
- 4. Whisk thoroughly. The consistency should be smooth, like thick cream.
- 5. Heat 1 tbsp of oil in a frying pan at a low heat.
- 6. Pour in a small ladle of the pancake mixture.
- 7. Immediately place 5-6 blueberries into your mixture and gently press them in.
- 8. When the underside is golden brown, flip your pancake over. It should take around 1-2 minutes for each side.
- 9. Repeat until all the mixture is gone.
- 10. Serve up with maple syrup and enjoy!
- * A safe serving size of blueberries is 28g per person, or around 20 blueberries. That means you can eat up to 4 pancakes during the restriction phase of the low FODMAP diet.
Thanks for reading how to make my gluten free blueberry pancakes recipe! If you make them, I’d love to see how they turned out. So absolutely make sure that you send me a pic using my social media links below…
Thanks for reading,
Oh and don’t forget to pin this for later!