Blueberry Pancakes - Vegan, Gluten Free, Low FODMAP

Blueberry Pancakes - Vegan, Gluten Free, Low FODMAP

Low FODMAP Vegan, Gluten Free pancakes

Suitable for the FODMAP elimination phase, and light and fluffy!

One serving (half the batter) contains 20g blueberries (40g is a green light portion), and one tablespoon flax seeds (one Australian tablespoon is a green light portion, but this is a bit bigger than the international standard tablespoon).

Total time: 15 minutes
Serves: makes 10 - 12 silver dollar pancakes or 4 - 6 large pancakes

1/2 cup self-raising gluten free flour blend (or plain flour plus 1 tsp baking powder)
3/4 cup ground oats/oat flour
2 tbsp ground flax seed
1/2 cup coconut yogurt
1/2 cup almond milk
1/2 tsp apple cider vinegar
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp cinnamon
1 tbsp vegetable oil
2 tbsp maple syrup 
40g frozen blueberries

Stir the vinegar into the almond milk and set aside to curdle.  Mix together the dry ingredients (including the flax seeds), then add the remaining ingredients (apart from the blueberries), combine and allow the mix to sit for 5 minutes.  Add the blueberries to the bowl or in the pan, as preferred - I like to stir the blueberries into the batter, so that they don't burn when you flip the pancakes over.  Spoon out onto a greased frying pan, and cook on medium-low heat for approximately 3 minutes on each side or until golden brown on the edges and firm in the centre.  This batter is thick, and will not spread out much, so spread it to your desired height when you put the batter on the pan.

Enjoy with more maple syrup!