IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Blueberry pancakes with blueberry sauce
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon


115g/4oz gluten free self-raising flour

1 tsp gluten free baking powder

pinch salt

1 medium free-range egg, beaten

150ml/¼ pint lactose free milk

1 tsp vegetable oil, for frying

200g/7oz blueberries

2 tsp sugar

2 tbsp water


Place the gluten free flour, baking powder and salt into a large bowl and make a well in the centre.

Whisk the egg and lactose free milk in the gluten free flour until you have a smooth batter. Leave to rest for a few minutes.

Fold in 85g/3oz of the blueberries.

Heat the vegetable oil in a non-stick frying pan, add spoonfuls of the pancake mix and fry for 2-3 minutes on each side, or until golden.

Pile up on a plate and keep warm while you repeat with the rest of the mix.

Place the rest of the blueberries into a small saucepan with the sugar and water and cook over a gentle heat for two minutes, or until the blueberries have softened slightly.

To serve, pile the pancakes onto a serving plate and pour over the blueberry sauce. Dust with icing sugar.

Recipe adapted from: Good Food