Skip to Content
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.


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.

View product