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Lemon Blueberry Pancakes
  • Prep
    5 Minutes
  • Total
    10 Minutes
  • Serving
    Serves 2

Lemon Blueberry 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
½ cup frozen blueberries
2 teaspoons lemon juice
2 teaspoons maple syrup
Recipe & Image Credit - Lydia Taylor / @lowfodmapcooking.


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.