For the Pancakes:

125g gluten-free self-raising flour

1 whole egg

250ml lactose free milk

75g blueberries

zest 1 lemon

1 tsp golden syrup

sunflower oil , for frying

Lactose free cream - Optional

Serves - 4


First, put the gluten free flour in the bowl. Mix them well with the fork.

Drop the golden syrup into the dry ingredients along with the blueberries and lemon zest.

Pour the lactose free milk into a measuring jug.

Now break in the egg and mix well with a fork. Pour most of the milk mixture into the bowl and mix well with a rubber spatula.

Keep adding more lactose free milk until you get a smooth, thick, pouring batter.

Heat the frying pan and brush with a little butter. Then spoon in the batter, 1 tbsp at a time, in heaps.

Bubbles will appear on top as the pancakes cook – turn them at this stage, using the metal spatula to help you.

Cook until brown on the second side, then keep warm on a plate, covered with foil. Repeat until all the mixture is used up.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Blueberry & lemon pancakes