Low FODMAP Buttermilk Pancakes with Blueberry Compote

Instructions

1. 1

   Start with the compote: Combine water and sugar in a medium saucepan over medium-high heat.

2. 2

   Stir until sugar dissolves, then lower heat to medium-low.

3. 3

   Add blueberries and stir until berries soften and mixture thickens, about 8-10 minutes.

4. 4

   Remove from heat and stir in lemon zest. Set aside.

5. 5

   For the pancakes: Whisk together the egg and milk mixture in a small bowl.

6. 6

   In a large bowl, combine rice flour, soy flour, cornstarch, sugar, and baking powder. Whisk well.

7. 7

   Make a well in the center and pour in the egg mixture, mixing well.

8. 8

   Stir in melted butter. Cover and let rest for 15 minutes.

9. 9

   Heat a large nonstick pan over low heat. Spray with cooking oil.

10. 10

    Add 1/4 cup batter per pancake, spreading to about 4 inches diameter.

11. 11

    Cook for 1-2 minutes until bubbles appear on surface.

12. 12

    Flip and cook another 1-2 minutes until golden.

13. 13

    Keep warm and repeat with remaining batter.

14. 14

    Serve pancakes topped with warm compote and a drizzle of cream.