- 5 Minutes
- 10 Minutes
- Serves 2
|1 cup of Liddells Lactose Free Prebiotic Chilled Milk|
|1 ¼ cups gluten free plain flour|
|1 teaspoon baking powder|
|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!