Low FODMAP Blueberry Pancakes

Total time35 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

For the flax egg

1 tbsp ground flaxseed
Ingredient note
A serving of up to about 1 tablespoon of ground flaxseed is low in FODMAPs. This recipe contains only about 1/4 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
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3 tbsp water

For the batter

1 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp baking soda
1 tbsp granulated sugar
¼ tsp salt
1 ¼ cups milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
1 tbsp white vinegar
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1 cup fresh or frozen blueberries

For cooking

1 tsp unsalted butter oil or neutral oil, for the pan

For serving

maple syrup, for serving (optional)

Instructions

1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.

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