Makes 12, 3-inch pancakes; 4 servings
Description of Fody's Low FODMAP Cornmeal Blueberry Pancake
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.
Fody Low FODMAP Cornmeal Blueberry Pancake Ingredients
- 1 ¼ cups (181 g) gluten-free all purpose flour such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- 2/3 cup (92 g) fine ground yellow cornmeal, preferably stone ground
- 2 tablespoons sugar
- 1 tablespoon plus 1 teaspoon baking powder; use gluten-free if desired
- 1/2 teaspoon salt
- 1 ¼ to 1 ½ cups (300 ml to 360 ml) lactose free whole milk, 2%, 1% or low fat
- 2 large eggs
- 4 tablespoons (57 g) unsalted butter, melted
- ¾ cup (120 g) blueberries, divided
Directions for Low FODMAP Pancakes
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.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com