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Cornmeal Kefir Blueberry Pancakes (Gluten-free, low-FODMAP)

These healthy, whole-grain pancakes make for a perfect single-serve breakfast or brunch for anyone on a gluten-free or low-FODMAP diet. They are egg-free, and with two simple substitutions, can easily be made vegan, too!

For the first time in a long time, living and working here at the YMCA of the Rockies, I don’t have to cook for myself!

Don’t get me wrong, I totally dig cooking for myself. When I have time, energy, and money. But it also sure is nice to go down to a cafeteria where someone’s already chopped the cucumbers and scrambled the eggs and and boiled the potatoes and will do the dishes for you when you’re done.

All this is simply to say that I won’t be coming out with a ton of recipes this summer, although I’ll still play with a couple on my days off.

This recipe was inspired by a bottle of kefir in my fridge and a craving for something carby and whole grainy. I love the gritty texture of medium grind cornmeal, and the flavor combo of cornmeal, blueberries, and maple.

To make these vegan, simply use dairy-free milk in place of the kefir and dairy-free margarine, coconut oil, or cooking spray in place of the butter.

Enjoy!

Cornmeal Kefir Blueberry Pancakes
Serves 1
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Ingredients
  1. 1 Tbsp. ground flax
  2. 3 Tbsp. water
  3. 3 Tbsp. medium grind cornmeal
  4. 2 Tbsp. brown rice flour
  5. 1 Tbsp. corn starch
  6. 1/2 tsp. baking powder
  7. 1/2 tsp. sugar
  8. Pinch of salt
  9. 1/3 cup plain kefir (lactose-free, if lactose intolerant)
  10. fresh or frozen blueberries (20 or so)
  11. butter and maple syrup, for serving
Instructions
  1. To make a flax egg, combine the flax seed and water in a small mixing bowl. Let stand for a couple of minutes.
  2. Add all ingredients except the blueberries, butter, and maple syrup. Add more kefir or water if the batter is too thick to pour.
  3. Melt a pat of butter in a large skillet over medium heat and swirl to coat. Pour batter into three small pancakes, and top each with a handful of blueberries.
  4. Flip after the edges start to look cooked and the bottom side is golden brown.
  5. Serve with additional butter and maple syrup.
The Hungry Caterpillar http://www.thehungrycaterpillar.net/
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11 comments

  1. These look great, thanks for the recipe.

    1. Joyce says:

      Thanks! If you try them, hope they turn out well!

  2. o0o0o these look great!!

    1. Joyce says:

      Thanks! I thought they turned out pretty yummy!

  3. Oh. My. Gosh. I need these in my life! I just need to buy some brown rice flour and then these babies are MINE!

    1. Joyce says:

      Thanks, Rachel! Hope you enjoy! If you can tolerate wheat, you can easily make these 3 Tbsp. of regular whole wheat or white flour in place of the brown rice flour and cornstarch. 🙂

  4. sounds like a great flavor combo! yum!

  5. Cora says:

    Oh I love this. I loovveee cornmeal and am always looking for places to use it. I’ve still never had kefir, but I did just see it on sale at my grocery store. I contemplated buying it, but if I didn’t enjoy just drinking it I didn’t want it to go to waste. I could use it here!

    1. Joyce says:

      I wouldn’t recommend kefir just to drink straight, at least not plain kefir. (although the sweetened ones like vanilla and strawberry are lovely to drink.) But it is good in smoothies, and I like to use it as a substitute for buttermilk in baking recipes, since it’s lactose-free.

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