These Low FODMAP blueberry protein pancakes are a fluffy, gut-friendly breakfast perfect for those managing IBS. Packed with plant-based protein from That Protein and low-FODMAP blueberries, they offer sustained energy without digestive discomfort. A delicious vegan protein breakfast that’s both nourishing and satisfying.
INGREDIENTS
• ½ cup That Protein Perfectly Pure Protein Porridge
• ½ cup gluten-free flour
• ½ cup blueberries (fresh, low FODMAP portion)
• 1 cup almond milk
• 1 tbsp chia seeds (mixed with 2 tbsp water – chia egg)
• 1 tsp baking powder
• ½ tsp vanilla extract
INSTRUCTIONS
Mix chia seeds with water and let sit for 2–3 minutes to form a chia egg.
In a bowl, combine protein porridge, flour, and baking powder.
Add almond milk, vanilla, and chia egg, then fold in blueberries.
Cook small pancakes on a non-stick pan over medium heat until golden on both sides.
NUTRITION
Calories: 320
Protein: 20g
Serves: 2
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
DIGESTIVE NOTE
These pancakes use low-FODMAP blueberries and gentle, additive-free plant protein, making them suitable for many people with IBS.
INTERNAL LINKS
View all Low FODMAP Smoothie Recipes →
View all Low FODMAP Breakfast Recipes →
View all Low FODMAP Snack Recipes →
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PRODUCT MENTION
This recipe uses That Protein Perfectly Pure Protein Porridge, a certified Low FODMAP plant protein designed for people with sensitive digestion.