Blueberry Oat Pancakes (Low-FODMAP)

Name: Blueberry Oat Pancakes (Low-FODMAP)
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2 servings
Cuisine: North American
Ingredients: 80 g certified gluten-free rolled oats; 2 large eggs; 150 g lactose-free plain Greek yogurt; 60 ml lactose-free 2% milk; ¾ tsp baking powder; 100 g blueberries (fresh or frozen); 3 tsp pure maple syrup; cooking spray

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Fluffy blended oat pancakes with lactose-free yogurt, eggs and blueberries. Gluten-free if you use certified oats.

343calories

21 gprotein
46 gcarbs
9 gfat
5 gfibre

per serving

Prep: 5 min
Cook: 12 min
Serves: 2
Cost: $2.25/serving

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Servings

Fit to my macros

g protein per serving

Units

Method

Blend the gluten-free oats, eggs, lactose-free yogurt, lactose-free milk and baking powder for 45 to 60 seconds until smooth. Rest 5 minutes.
Heat a large non-stick skillet over medium-low heat for 2 minutes and coat with cooking spray.
Pour about 3 tbsp of batter per pancake and dot with blueberries. Cook for about 2 minutes until bubbles form, flip and cook 1 to 2 minutes more until golden and springy. Repeat with the rest.
Keep finished pancakes warm in a 90°C (200°F) oven while you cook the rest.
Serve with the maple syrup, keeping to 2 tbsp per serving for low-FODMAP.