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.
You can learn about the history of lavender here. I also love the recipe here for Lemon and Lavender Chicken –just be sure to swap out the high-FODMAP honey for low-FODMAP maple syrup.
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
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.
Directions
- 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!
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Be good to yourself and your gut!
Colleen Francioli
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