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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
Author Bex


  • 200 g gluten free self-raising flour
  • 1 tsp gluten free baking powder
  • 1 egg
  • 300 ml milk use dairy free/lactose free as required
  • 200 g blueberries *see notes for FODMAP guidance


  • 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.