Lemon Blueberry Pancakes

Light and fluffy pancakes that you can whip up on the weekend or just as easily mid week. The addition of lemon zest provides a little bit of zing that beautifully contrasts the sweetness of the blueberries.

gluten free, low FODMAP, breakfast, pancakes, nut free, vegetarian

Mains, Breakfast

Serves: 2

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Lemon Blueberry Pancakes

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

The weekend is for pancake making right? And nothing beats freshly made pancakes with a punch of lemon zest. Topped with delicious fresh blueberries, these pancakes are light, delicious and of course friendly on your gut too!

Ingredients

Pancakes

• 1 egg
• 1 cup lactose free milk
• 1 ¼ cups gluten free plain flour
• 1 tsp baking powder
• pinch salt
• ½ tbsp melted butter, cooled
• 1 lemon zest
• olive oil spray

Blueberry Topping

• ½ cup frozen blueberries
• 2 tsp lemon juice
• 2 tsp maple syrup

Method

1. In a large bowl, whisk together the egg and milk.
2. Add in flour, baking powder, salt, melted butter and lemon zest. Mix to combine until nice and smooth.
3. Spray a medium sized frypan with olive oil and bring to medium heat.
4. Ladle in a large scoop of pancake batter and cook for 2 - 3 minutes or until bubbles start to appear on the surface. Flip over and cook for another 1 - 2 minutes. Repeat for the remaining batter.
5. Add blueberries to a small bowl and place in the microwave for 20 - 30 seconds. Once the berries are defrosted and have left some liquid in the bowl stir in lemon juice and maple syrup.
6. Serve blueberry mix on top of pancakes and enjoy!

https://lowfodmapcooking.com.au/recipes/lemon-blueberry-pancakes

If you’re in the mood for more pancakes and something a bit different, try these pancakes with cinnamon nut sauce. Or if you’re after a slightly more savoury but still scrumptious breakfast, this baked carrot cake oatmeal is perfect any day of the week.