SCD Blueberry Pancakes | SCD, GAPS, Low FODMAP, Low Oxalate

Stack of pancakes surrounded by blueberries on a white plate
Stack of pancakes surrounded by blueberries on a white plate

SCD Blueberry Pancakes | SCD, GAPS, Low FODMAP, Low Oxalate

Fluffy delicious, you almost forget it's not the real thing.
Course Breakfast
Cuisine American
Servings 2
Calories 299 kcal

Ingredients
  

  • 3 eggs
  • 1 tbsp coconut flour
  • tsp baking soda
  • ¼ cup fresh blueberries
  • tbsp sunflower seed butter May substitute other nut butters if not on low oxalate diet
  • 1 tbsp olive oil
  • 1 tbsp honey Substitute maple syrup for Low FODMAP
  • ¼ cup pineapple juice May substitute with water

Instructions
 

  • Heat a skillet over medium-low heat. Once the skillet is fully pre-heated coat it with a thin layer of cooking oil (non-virgin olive oil works, if that's what you like to use)
  • In a blender or food processor, add all the ingredient together and blend until smooth
  • Pour a ladle-full of the batter in an even circle in the center of the pan
  • Cook for 4 minutes per side
Keyword Dairy Free, GAPS, Low FODMAP, Low Oxalate, SCD

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