Cripsy low oxalate blueberry pancakes

These pancakes are low oxalate, proving you can still enjoy pancakes without the nasty consequences.

notes

Low oxalate, gluten free, dairy free, Paleo, vegetarian

preparation time

5 mins

cooking time

10 mins

yields

4 small-medium

ingredients

3/4 cup of low oxalate flour - a mix of potato starch, rice flour, coconut flour

1 tbsp green banana starch, optional but yummy and full of fibre

2 tsp Paleo fibre e.g. PHGG, psyllium husks for gut health and crispiness

1 tbsp isolate protein powder, optional

1/2 tsp each of baking powder and bicarb soda

Pinch salt

1 egg

1/2 tsp vanilla paste

1/4 - 1/3 cup coconut milk, approximately

1 cup frozen blueberries

1 tbsp coconut oil or frying

directions

1. Mix all dry ingredients together

2. Add the wet ingredients – the vanilla paste, egg and coconut milk – and mix, adjusting the milk so the batter is half way between thick and thin

3. Heat up the coconut oil in a frying pan

4. Stir in the blueberries

5. Divide the mix into four, spooning it into the pan and flattening any blueberries that have stuck together

6. Cook on medium heat on one side, then flip and cook the other side

7. Serve and eat hot. You can sweeten with a little maple syrup, honey or stevia