plant-based recipes and mindful living

Lemon and blueberry pancakes [Low FODMAP – vegan – gluten-free]

Lemon and blueberry pancakes [Low FODMAP – vegan – gluten-free]

Looking for a delicious pancake recipe for pancake day? I’ve got just the thing. These are a bit of a cross between a traditional crépe and an american style pancake. The lemon adds a zing along with the blueberries, make sure you’ve got them drowning in maple syrup to give you the sweetness you deserve!

And let’s just take a moment to scroll down and take a look at my cinemagraph, yes the maple syrup is dripping down the stack of pancakes! It’s not perfect, but it’s not too shabby for a first attempt.

Lemon and blueberry pancakes [Low FODMAP - vegan - gluten-free]
Serves 2
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 200g gluten-free flour (use normal plain flour, if you don't need these to be gluten-free)
  2. 250ml plant-based milk
  3. 100g blueberries
  4. 1 tspn vanilla extract
  5. 1 tbsp ground flax seed
  6. 1 tbsp water
  7. 1 tspn baking powder
  8. Rind of half a lemon
  9. 1 tbsp vegetable oil
Instructions
  1. Mix together the water and flax seed to allow it to go gloopy.
  2. In a large mixing bowl, add the flour and baking powder together, along with the lemon rind.
  3. Add the milk, vanilla extract, and flax seed mixture.
  4. Using a balloon whisk or a wooden spoon, beat the mixture together thoroughly.
  5. Heat a frying pan with a little of the oil, add half a ladle full of batter.
  6. Pop a few blueberries in the pancake, and when it starts bubbling, turn the pancake using a spatula.
  7. Once cooked on both sides, remove from the pan and repeat until you've used all the batter.
  8. Keep the cooked pancakes warm on a baking tray under the grill.
  9. Stack the pancakes and serve with maple syrup, additional blueberries and lemon juice.
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