I unwittingly followed a low FODMAP diet 2 years ago to help manage symptoms for Crohn’s Disease and I really struggled with the lifestyle change. I was relieved when medications were prescribed to control the side effects of autoimmune disease, and I was so happy to not have to be creative anymore with recipes. I’d felt like I was missing out and Pancakes were a staple of my pre work diet. I could never get them quite right though and the taste of gluten free flour drove me mad. It’s odd then that as I was making a batch this blustery Friday night that I instinctively reached for the baking powder and salt for this recipe. I didn’t even measure out ingredients so it’s all estimated below. I’ve rediscovered my love for experimental baking and incredibly, I’m only on day 4.
Makes 6 Pancakes – Low FODMAP – GF – DF – Egg Free
- 1 cup gluten free self raising flour
- 1 heaped tsp baking powder
- Handful of fresh blueberries
- Pinch of salt
- 1/4 cup caster sugar
- 1/2 cup lactose free milk
Toppings: blueberries/maple syrup/coconut yoghurt (I like The Coconut Collaborative)
- Get a small frying pan ready on a medium high heat and drizzle in some cooking friendly olive or coconut oil.
- In a small bowl mix together the flour, sugar, baking powder and salt until combined.
- Add the milk and mix well – Gluten Free Flour has a tendency to go stuff and lumpy so beat hard at the mix and the lumps should dissolve away. Fold in the blueberries and get your spatula ready 😋
- Depending on the size of Pancakes you like, spoon the mix into the pan. Once bubbles appear on the top side of the mix, flip and cook until they rise sufficiently and are cooked through.
- Layer the Pancakes with maple syrup and top with Coconut Yoghurt & Blueberries.