Name: Gluten-Free Blueberry Pancakes
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Ingredients: 2 Cups of Oats + 2 Tablespoons of Oats; 1 1/4 Cup FODMAP Safe Milk of your Choice (my favorite is MALK pecan or almond milk); 1 Teaspoon Chia Seeds; 1/2 Ripe Banana; 1 Teaspoon Ground Cinnamon; 1 Teaspoon Maple Syrup; 1/4 Sea Salt; 1 Teaspoon Vanilla Extract; 1 1/2 Teaspoon Baking Powder; 1 Large Egg; 1/2 Cup Blueberries

Description

These delicious blueberry pancakes are a fan favorite in my house!

Ingredients

Scale

2 Cups of Oats + 2 Tablespoons of Oats
1 1/4 Cup FODMAP Safe Milk of your Choice (my favorite is MALK pecan or almond milk)
1 Teaspoon Chia Seeds
1/2 Ripe Banana
1 Teaspoon Ground Cinnamon
1 Teaspoon Maple Syrup
1/4 Sea Salt
1 Teaspoon Vanilla Extract
1 1/2 Teaspoon Baking Powder
1 Large Egg
1/2 Cup Blueberries

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Instructions

Place all of the ingredients in the blender minus the blueberries. Blend until well mixed.
Pour the mixture into a large bowl and fold in the blueberries.
Pour about 1/4 cup pancake batter onto a large sprayed griddle pan on medium-high heat. Cook for about 2-3 minutes on each side, until golden brown.

Notes

Recipe inspired by Spinach for Breakfast.

Keywords: pancake recipe, fodmap breakfast recipes, fodmap recipe