It’s almost pancake day, so it’s time for a new fluffy pancake recipe! I always serve my pancakes with blueberry compote or classic lemon and sugar (check out these traditional crepes), but this year I decided to bake my blueberries into the pancakes, and serve the leftovers as compote on the top, as I do really love blueberries. Just go careful not to exceed the safe Low FODMAP serve of blueberries which is 125g per serving.
This recipe is super quick and easy to whip up, most of the ingredients you’re likely to already have in the cupboard, and it makes approximately 6 pancakes or two servings. You can always refrigerate any leftover mixture and fry them another day if they’re just for you!
Blueberry Pancakes
Ingredients
- 125 g Gluten free self-raising flour
- 1 tsp Baking powder
- ½ tbsp Caster sugar
- 2 Eggs
- 100 ml Milk
- 25 g Unsalted butter or margarine for cooking
- 75 g Blueberries
Instructions
- In a large bowl, add the flour, sugar and baking powder and mix well.
- Make a well in the dry ingredients, then add the eggs and milk and whisk until smooth.
- Stir in the blueberries and heat the butter in a frying pan on a medium heat.
- Add the pancake mixture using a ladle at a time. I use a spatula to maintain the circular shape and allow to cook for 1-2 minutes.
- Flip the pancake over and cook for another minute or so on the other side. Repeat this until all the batter is used up (you may need to add a little more butter in between).
- Serve with maple syrup or top with blueberry compote.
As always, let me know if you give these pancakes a try, I’d love to see your creations. If you’re looking for more pancake inspiration, why not try my Banana and Chia Pancakes or these Carrot Cake Pancakes?
Enjoy your pancake day,
Alice x
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