BonCalme

Recipes

Low-FODMAP Blueberry Lavender Pancakes

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Low-FODMAP Blueberry Lavender Pancakes
Serves 3
Lavender gives baked goods and pancakes a lovely taste, and also goes well with lemon flavors. I was looking for a reason to experiment with pancakes recently, and am very pleased with the recipe below, and I think you will just love these pancakes and the hint of lavender along with the delicate blueberries.
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Prep Time
7 min
Cook Time
10 min
Total Time
17 min
Prep Time
7 min
Cook Time
10 min
Total Time
17 min
Ingredients
  1. 1-1/3 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  2. 1 tsp Baking Powder
  3. 1/2 tsp Baking Soda
  4. 1/2 tsp sea salt
  5. 2 eggs beaten
  6. 3/4 cup almond milk
  7. 2 tablespoons coconut oil
  8. 1 tablespoon Lavender Infused Simple Syrup (Sonoma and Co.)
  9. 1/2 cup (or more) fresh organic blueberries
Instructions
  1. Preheat a griddle or frying pan to medium or medium-high heat (350 – 375°F).
  2. Combine flour, baking powder, baking soda and salt in a medium bowl.
  3. Place coconut oil in a microwave-safe bowl and melt on high for 30-45 seconds (microwave times vary).
  4. In a separate bowl, whisk together the eggs, milk, melted coconut oil and simple syrup.
  5. Using a wire whisk, combine wet ingredients into dry ingredients and whisk until smooth. Gently fold in blueberries.
  6. Ladle approximately ⅓ cup pancake batter onto hot griddle or pan. Once bubbly and edges begin to thicken and are dry, flip to opposite side. Cook on each side for about 3 – 4 minutes per side.
  7. Garnish with a pinch of confectioner’s sugar and edible lavender if desired!
Notes
  1. *TIP – When buying flours make sure you read labels to ensure no high-FODMAPs are in the ingredient list. I like using Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour for many of my recipes.
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