FODMAP & Family Friendly Blueberry Pancakes (vegan & gf)

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I have been on a FODMAP cooking spree! This FODMAP stuff is so crazy. I looked through all my recipes only to find that my recipes (and most recipes for that matter) would basically be poison to someone sensitive to FODMAP’s.
Most of my recipes call for at least one of the following:
garlic
onion
avocado
fruit
kale
apple cider vinegar

All that = poison

Also an interesting tidbit about FODMAPers, they can have pure cane sugar but NO agave nectar, honey, dates, molasses, applesauce, banana or anything that I would normally use to sweeten foods without using sugar. Crazy. They can also eat all the cheese, meat and eggs they want pretty much.

Well wipe your tears because I’m starting my FODMAP series out with blueberry pancakes! Just a modification of my normal blueberry pancakes except I used GF flour, cut the blueberry amount in 1/2 and used coconut oil instead of canola oil. I actually only did that because I was out of canola oil and let me tell you, IT IS SO GOOD! It gives the pancakes a crispy on the outside, light and fluffy on the inside effect. Good stuff.

Before I get to that, want to see a picture of Lilly? She just had a birthday and is officially 10 years old now and deaf and partially blind. Poor Lilly. Good thing she spends 98% of her time sleeping.

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She is apparently also unable to support herself with her muscles and must lean on a wall to sit up.

This syrup seems to be a good one for FODMAPers since it’s made from sugar. Only a little though since raspberries are high in FODMAPs.

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Ok, recipe time!

FODMAP & Family Friendly Blueberry Pancakes (vegan & gf)

1 cup King Arthur’s Gluten Free baking flour mix
1/4 cup buckwheat flour (or more King Arthur)
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons melted coconut oil
1 1/2 cups sweetened vanilla almond milk (make sure it’s sweetened only with sugar)
1/2 cup frozen blueberries, chopped (optional if very sensitive to this food group)

Pre-heat a frying pan over medium to medium-low heat. In a large mixing bowl sift together all the dry ingredients. Add all the wet ingredients and stir just until combined.
Fold in the blueberries.

Using a 1/4 cup measuring cup add the batter to the heated frying pan. Use a nonstick cooking spray if your pan requires it.

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