Berry and Rhubarb Pancakes

IMG_0025.JPG
 
 

Ingredients for pancakes to serve 2:

1 cup gluten free flour (ensure its low FODMAP) 

3 tbs sugar

1 tbs coconut syrup (could just use an extra tbs sugar if you don't have this - it's my first time using it)

1 egg or egg replacer 

1 1/4 cup soy protein milk

Rhubarb stewed (see recipe below)

Nuttelex .

 

Method:

1. Whisk flour, milk, egg or egg replacer, sugar and coconut syrup 

2. Heat frying pan over medium heat

3. Place 1/2 tsp Nuttelex in frying pan and place a spoon of mixture in frying pan and cook until bubbles form. Flip and cook for 20 seconds or until brown. 

4. Complete process for rest of pancakes

5. Serve with your favourite toppings - I had coconut yoghurt and stewed rhubarb (see below for rhubarb recipe) and blueberries

 

Ingredients for rhubarb to serve 4:

1 bunch rhubarb, sliced into 1/2 cm pieces 

1/2 cup water 

2 tbs sugar 

1 orange, roughly sliced (or if you don't like citrus you do not have to include it - you could include a punnet of strawberries instead)

1 tsp ground cinamon 

20 blueberries 

 

Method:

1. Place all ingredients in a small saucepan and cook over medium-high heat for 10 minutes or until boiling.

2. Reduce heat and simmer for a further 5 minutes or until combined

 

Note: This stewed rhubarb is great with yoghurt as a snack or with muesli for breakfast
The above quantity is low FODMAP and is suitable for those on the low FODMAP diet