Low Fodmap Blueberry Pancakes Recipe

Nothing beats the Sunday blues quite like a big stack of blueberry pancakes – literally. These pancakes are not only seriously delicious, but will also quite literally help to reduce that Sunday feeling. Blueberries are filled with nutrients and antioxidants that are proven to boost your mood by supporting and improving the proper functioning of the brain. The nutrients will help fight depression and stress, the natural sugars will give you a much needed energy boost during your Sunday slump and the high level of fibre will help sustain the energy boost over a longer period of time. Put this powerful superfood into a pancake and you’ve got yourself a delicious gluten-free, dairy-free and FODMAP-friendly meal to brighten up your Sunday.

Ingredients: (makes 4 pancakes) 

  • 2 medium-sized eggs
  • 1 cup rolled oats
  • 1/2 cup almond milk
  • 1/2 cup blueberries
  • 1 tsp. vanilla extract
  • 1 tbsp. maple syrup
  • Coconut oil

Crack the eggs into a large mixing bowl. Add the oats, almond milk, vanilla extract and maple syrup and mix thoroughly. Gently mix in the blueberries.

Heat a small amount of coconut oil in a pan over medium heat. Add a quarter of the mixture to the pan, tilting the pan so the mixture moves around to form a pancake shape. Use a spatula to make sure the edges of the pancake don’t stick to the pan. Heat for approximately 1 minute or until firm, golden and ready to be flipped. Use the spatula to flip the pancake over or, if you’re brave enough, flip it in the air using the pan. Cook the other side for approximately 30 seconds or until golden.

When ready, put the pancake aside and repeat with the rest of the mixture until you have a lovely stack of blueberry pancakes ready to be devoured!

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