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  • Prep
    5 Minutes
  • Cooking
    10 Minutes
  • Serves
    Serves 2

Lemon Blueberry Pancakes

Ingredients

PANCAKES
1 egg
1 cup of Liddells Lactose Free Prebiotic Chilled 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.

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