I love lavender. I love the color and the sweet floral fragrance…I love the sight of lavender fields, the smell of lavender essential oils and I also love lavender in foods.
Lavender gives baked goods and pancakes a lovely taste, and also goes well with lemon flavors. I was looking for a reason to experiment with pancakes recently, and am very pleased with the recipe below, and I think you will just love these pancakes and the hint of lavender along with the delicate blueberries.
I adapted the recipe below from Bob’s Red Mill Fluffy Gluten Free Pancakes recipe. When I worked with Bob’s Red Mill recipe, at first it seemed a little too dry so I added more milk and also swapped olive oil for coconut oil. The other additions I made to their basic recipe was to add in fresh blueberries and No. 3 Lavender Infused Simple Syrup from Sonoma and Co.
I had fun styling this photograph and dripping the delicious maple syrup on top…can you just taste the pancakes now? My Mother’s gorgeous Belleek China Shamrock Teapot can be seen in the background, along with flowers from my garden and a white vase from the table settings we used for my wedding.
Low-FODMAP Blueberry Lavender Pancakes
- 1-1/3 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp sea salt
- 2 eggs beaten
- 3/4 cup almond milk
- 2 tablespoons coconut oil
- 1 tablespoon Lavender Infused Simple Syrup (Sonoma and Co.)
- 1/2 cup (or more) fresh organic blueberries
*TIP – When buying flours make sure you read labels to ensure no high-FODMAPs are in the ingredient list. I like using Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour for many of my recipes.
- Preheat a griddle or frying pan to medium or medium-high heat (350 – 375°F).
- Combine the flour, baking powder, baking soda and salt in a medium bowl.
- Place coconut oil in a microwave-safe bowl and melt on high for 30-45 seconds (microwave times vary).
- In a separate bowl, whisk together the eggs, milk, melted coconut oil and simple syrup.
- Using a wire whisk, combine wet ingredients into dry ingredients and whisk until smooth. Gently fold in blueberries.
- Ladle approximately ⅓ cup pancake batter onto hot griddle or pan. Once bubbly and edges begin to thicken and are dry, flip to opposite side. Cook on each side for about 3 – 4 minutes per side.
- Garnish with a pinch of confectioner’s sugar and edible lavender if desired!
Looking for help on the low-FODMAP diet? Ask me about my nutritional coaching services by contacting me here.
Be good to yourself and your gut!