Blueberry & lemon pancakes

Low FODMAP Recipe - Blueberry & lemon pancakes

Method

First, put the gluten free flour in the bowl. Mix them well with the fork.

Drop the golden syrup into the dry ingredients along with the blueberries and lemon zest.

Pour the lactose free milk into a measuring jug.

Now break in the egg and mix well with a fork. Pour most of the milk mixture into the bowl and mix well with a rubber spatula.

Keep adding more milk until you get a smooth, thick, pouring batter.

Heat the frying pan and brush with a little butter. Then spoon in the batter, 1 tbsp at a time, in heaps.

Bubbles will appear on top as the pancakes cook – turn them at this stage, using the metal spatula to help you.

Cook until brown on the second side, then keep warm on a plate, covered with foil. Repeat until all the mixture is used up.


Recipe from Good Food magazine



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Ingredients

For the Pancakes:

125g gluten-free self-raising flour

1 whole egg

250ml rice, lactose free milk

75g blueberries

zest 1 lemon

1 tsp golden syrup

sunflower oil , for frying

Dairy Free cream - Optional

* Fruits should be enjoyed in moderation due to their fructose content.

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Recommended Reading

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Low FODMAP  Desserts