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Gluten Free Blueberry Pancakes Recipe (dairy free, low FODMAP)

My gluten free blueberry pancakes recipe is so easy to make and it only needs 5 ingredients! They're so light and fluffy and dairy free and low FODMAP too!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 people

Ingredients

  • 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

Instructions

  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 or 2 tbsp of oil in a frying pan at a low heat. If the heat is too hot, the outsides will brown too fast and the inside will still be like raw batter!

  6. Pour in a small ladle of the pancake mixture.

  7. Immediately place 5 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 minute for each side.

  9. Repeat until all the mixture is gone.

  10. Serve up with maple syrup and enjoy!

Recipe Notes

* 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.