In a mixing bowl, combine the gluten free self-raising flour and the baking powder and set aside.
In a jug, mix up the milk and egg until well combined.
Create a well in the flour bowl and pour the egg and milk mixture in.
Whisk thoroughly. The consistency should be smooth, like thick cream.
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!
Pour in a small ladle of the pancake mixture.
Immediately place 5 blueberries into your mixture and gently press them in.
When the underside is golden brown, flip your pancake over. It should take around 1 minute for each side.
Repeat until all the mixture is gone.
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.