Fody Low FODMAP Cornmeal Blueberry Pancakes

We love pancakes and making low FODMAP versions is actually very easy! With a good low FODMAP all-purpose flour and lactose-free milk, the batter can be whipped up in 5 minutes. These Low FODMAP Cornmeal Blueberry Pancakes have the addition of whole grain cornmeal, creating a slightly hearty texture, which we have accented with fresh, juicy blueberries. This low FODMAP breakfast is perfect for Mother’s or Father’s Day because they are easy enough for older kids to make for their parents - or make them anytime you have a hankering for pancakes, including the occasional breakfast-for-dinner.

Preheat oven to 200°F/95°C if you want to keep pancakes warm between batches.

Whisk together the flour, cornmeal, sugar, baking powder and salt in a large mixing bowl to aerate and combine. Make a well in the center then set aside.

Whisk together the smaller amount of milk, eggs and melted butter until well combined.

Pour wet mixture into well in dry mixture and whisk gently until just combined but make sure there are no pockets of flour. Fold in about ½ cup (80 g) of the berries. Mixture will be thick and fluffy. Use extra milk if needed to create a thick but somewhat flowable batter. Cornmeal varies so much from one brand from another and might make the batter more or less dry, hence the range of milk.

Heat electric griddle, heavy sauté pan or nonstick pan. Coat with nonstick spray and heat until a few drops of water dance. Dole out scoops of batter (approx. ¼ cup/60 ml amounts) and gently coach into a round pancake shape and cook over medium heat, about 1 minute or so, until the bottoms are golden brown. Flip over and cook for about 1 minute more or until that side is golden brown as well. Keep pancakes warm in oven as you repeat and cook the entire batch. Serve hot with real maple syrup and the reserved berries scattered about the plate.