Low FODMAP Blueberry Pancakes
Fluffy gluten-free pancakes studded with fresh blueberries. A classic breakfast favorite made safe for sensitive stomachs.
Instructions
- 1
In a small bowl, whisk together the milk and eggs.
- 2
In a large bowl, sift together rice flour, cornstarch, soy flour, brown sugar, baking powder, and xanthan gum.
- 3
Make a well in the center and pour in the milk mixture while whisking.
- 4
Add melted butter and stir until smooth.
- 5
Let batter rest for 15 minutes.
- 6
Heat a large nonstick pan over medium heat. Spray with cooking spray.
- 7
Pour about 1/4 cup batter per pancake.
- 8
Cook for 1 minute until batter starts to set, then add 8-10 blueberries to each pancake.
- 9
Continue cooking for 2 minutes until bubbles form on surface.
- 10
Flip carefully and cook another 2 minutes until golden brown.
- 11
Keep warm while cooking remaining pancakes.
- 12
Serve warm with remaining blueberries and maple syrup.
FODMAP Notes
Blueberries are low FODMAP at 1/4 cup per serving. This recipe portions berries appropriately. Soy flour from soy protein (not whole soybeans) is safe. Use certified gluten-free oat flour as an alternative to soy flour.
Tips
- 💡 Frozen blueberries work just as well
- 💡 Don't stir blueberries into batter - they'll turn it purple
- 💡 Top with whipped lactose-free cream
- 💡 Add a sprinkle of cinnamon to the batter
Recipe Notes
These classic blueberry pancakes burst with berry flavor in every bite. Adding the blueberries to the pancakes as they cook keeps them from bleeding into the batter.
Substitutions
- Berries: Strawberries or raspberries
- Flour: Gluten-free all-purpose flour blend
- Sweetener: Maple syrup in the batter
Storage
- Refrigerator: Keeps 3 days
- Freezer: Freeze up to 2 months
- Reheating: Toast or microwave
FODMAP Stacking Note
One serving (3 pancakes) is low FODMAP. Blueberries are distributed evenly across servings.
Related Recipes
- Low FODMAP Buttermilk Pancakes
- Low FODMAP Banana Pancakes
- Low FODMAP Oat and Almond Waffles