-
- Prep
- 5 Minutes
-
- Total
- 10 Minutes
-
- Serving
- Serves 2
Ingredients
| PANCAKES |
| 1 egg |
| 1 cup of Liddells Full Cream Milk |
| 1 ¼ cups gluten free plain flour |
| 1 teaspoon baking powder |
| Pinch salt |
| ½ tablespoon melted butter cooled |
| Zest of one lemon |
| Olive oil spray |
| BLUEBERRY TOPPING |
| ½ cup frozen blueberries |
| 2 teaspoons lemon juice |
| 2 teaspoons maple syrup |
| Recipe & Image Credit - Lydia Taylor / @lowfodmapcooking. |
Directions
In a large bowl, whisk together the egg and milk.
Add in flour, baking powder, salt, melted butter and lemon zest.
Mix to combine until nice and smooth.
Spray a medium sized frypan with olive oil and bring to medium heat.
Ladle in a large scoop of pancake batter and cook for 2 - 3 minutes or until bubbles start to appear on the surface.
Flip over and cook for another 1 - 2 minutes. Repeat for the remaining batter.
Add blueberries to a small bowl and place in the microwave for 20 - 30 seconds.
Once the berries are defrosted and are leaving liquid in the bowl stir in lemon juice and maple syrup. Serve blueberry mix on top of pancakes and enjoy!
Featured Product
Lactose Free Full Cream Milk 1L
Rich, creamy and full of dairy goodness from farm-fresh cow’s milk - just with none of the lactose.
