This morning I made Blueberry Pancakes because I had a large punnet of blueberries in my freezer that I’d had earmarked for using in muffins one day, but I figured I might try them in a stack of pancakes instead. I bought the blueberries at a brilliant reduced price from Marks and Spencer and although I had no immediate use for them I thought I’d freeze them to use another day. (The freezing process makes no difference to the taste of the berries whatsoever and is a good, handy way to make sure I have nice fruit at hand to add to recipes.)
I’ve never made pancakes with blended gluten-free oats before, although I’ve heard that they’re a staple for people who can’t tolerate gluten, but I was quite surprised at how tasty they were. Don’t get me wrong, the texture is very different from normal flour-based pancakes because the oats are a considerably more dense ingredient, but they work quite well overall.
These blueberry pancakes are fairly easy to make and although they require 15 minutes at the start of the process to soak the chia seeds, once that’s done all of the ingredients can be thrown into your food processor, blender or Nutribullet and whizzed together to create the batter (with the exception of your blueberries because you want those delicious little bad boys to be kept whole). If you’ve never heard of or used chia seeds before, they’re a tiny little seed which absorbs water really fast and turns into a thick, gel-like consistency, so they’re a really useful ingredient to use if you’re looking for an egg replacement.
This recipe for blueberry pancakes makes a generous stack of fat blueberry pancakes which are soft in the middle, crisp around the edges, and laden with little blueberry bombs that explode in your mouth, flooding it with their sweet juice. With a description like that how can you possibly resist making them?
1 tbsp chia seeds mixed in 2 tbsps water
100g gluten-free oat flour (I just pulsed normal oats into a flour in my Nutribullet)
100g gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)
1 firm banana
1 tbsp sugar
300ml rice milk
1 tsp baking powder
Put the chia seeds in a mug and cover them with 2 tbsps of water. Leave the water to be absorbed into the chia seeds for at least 15 mins.
Once the chia seeds are gel-like add them to the mixture and mix again.
Pour the mixture into a jug and stir in the blueberries. (I just used my blueberries from frozen and they worked fine).
Place a non-stick frying pan over a medium heat and once it’s hot, cook your pancakes.
Let your pancake cook on one side for a while before peeking at its underside and if it’s brown then flip it over and cook the other side until it’s brown too.
Continue until all of the mixture is used up, keeping the cooked pancakes in the oven on a low heat, and serve with low FODMAP nut butters, maple or golden syrup, fresh fruit, lactose-free whipped cream or whatever low FODMAP options take your fancy.