Simply Delicious Low-FODMAP Blueberry Pancakes; Gluten-free, Dairy-free
Easy, delicious and healthy low-FODMAP Blueberry Pancake recipe. For breakfast, brunch or anytime of day! Gluten-free and dairy-free.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: Entree
- Method: Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup Original Gluten-free Bisquick™ mix
- 3/4 cup low-FODMAP milk (almond milk for non-dairy version, or lactose-free milk)
- 1 large egg
- 1/2 tsp vanilla
- 1 cup blueberries (I used wild blueberries)
- Canola oil, for frying
Instructions
- Crack egg in a large mixing bowl, whisk well
- Add about 1/4 cup of the milk and whisk together
- Begin incorporating gluten-free Bisquick a little at a time, alternating with milk until all the Bisquick is incorporated
- Add additional milk to desired consistency
- Add vanilla and stir together
- Fold in blueberiies
- Place large skillet on medium heat and add about a teaspoon of oil
- When oil is hot, ladle batter onto griddle, about 1/4 cup per pancake
- Cook until crispy edges and flip
- Serve with low-FODMAP vegan spread, or butter, and pure maple syrup
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using FODMAP data at time of posting)
- I suggest Bisquick brand for the best results, it contains low-FODMAP ingredients
- This was about 100 g of blueberries. If using frozen, run them under cold water until water runs clear, this prevents ‘bleeding’ of the blueberry juice. One low-FODMAP serving is 40 g, but you can enjoy much more: Dr. Rachel’s FODMAP Facts: Are Blueberries Low-FODMAP?
- Can skip blueberries for a low-FODMAP plain pancake, or use low-FODMAP walnuts/pecans/chocolate chips/banana
