Vegan Blueberry Pancakes
Low FODMAP serve
What you'll need
2 cups Lo-Fo Pantry All Purpose/ Plain Flour
4 teaspoon baking powder
1 ½ cups almond milk
1 tablespoon maple syrup
1 teaspoon vanilla essence
250 g blueberries
to cook oil
In a mixing bowl, whisk together the almond milk and baking mix flour.
Add in the maple syrup, vanilla and whisk to combine.
Heat a pan on medium heat and grease with a cooking spray.
Pour ¼ cup of pancake dough in the pan, then add a few blueberries per pancake. Cook on one side until bubbles form then flip and cook the other side pressing slightly for 1-2 minutes.
Keep going with the reminder of the pancake dough.
Recipe developed by Claire Power @healthyfrenchwife
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet