-
- 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
Step 1
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.
