These Low FODMAP Blueberry Peanut Butter Protein Pancakes are a satisfying, IBS-friendly breakfast packed with plant-based protein and healthy fats. Made with That Protein Nutty Nutty Peanut Butter, they deliver a rich, nutty flavour while staying gentle on digestion. Perfect for a gut-friendly, high-protein vegan breakfast that keeps you full.
INGREDIENTS
• 1 scoop That Protein Nutty Nutty Peanut Butter
• ½ cup oats (rolled, blended into flour)
• 1 cup unsweetened almond milk
• ¼ cup fresh blueberries (low FODMAP portion)
• 1 tbsp maple syrup
• 1 tbsp chia seeds
• 1 tsp baking powder
• ½ tsp vanilla extract
INSTRUCTIONS
Blend the oats into a fine flour, then add all ingredients except blueberries and blend until smooth.
Gently fold in the blueberries.
Heat a non-stick pan over medium heat and lightly grease if needed.
Pour small pancakes into the pan and cook for 2–3 minutes, flip, then cook for another 1–2 minutes. Serve warm.
NUTRITION
Calories: 421
Protein: 26g
Serves: 2
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
DIGESTIVE NOTE
These pancakes use low-FODMAP blueberries, oats, and additive-free peanut protein, making them a gentle option for people managing IBS.
INTERNAL LINKS
View all Low FODMAP Smoothie Recipes →
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PRODUCT MENTION
This recipe uses That Protein Nutty Nutty Peanut Butter, a certified Low FODMAP plant protein designed for people with sensitive digestion.