Position rack in middle of oven. Preheat oven to 425°F (220°C). Line a rimmed half-sheet baking pan with parchment paper and coat with nonstick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt to aerate and combine; make a well in the center and set aside.
In another bowl whisk together the “buttermilk”, eggs, lemon zest and vanilla until well blended. Pour over the dry mix and whisk together until well blended and smooth. Scrape this pancake batter into the prepared pan, smoothing the top. Scatter the blueberries evenly over the batter.
Bake for 10 to 15 minutes or until the batter is set and a toothpick inserted in the center comes out clean. Place pan on rack, cut pancakes into a 3 x 4 grid yielding 12 squares and serve immediately. Get ready for questions when people see the square pancakes. Serve with maple syrup.
You can easily vary the flavor of these pancakes, always adhering to low FODMAP protocol, of course. Leave out the lemon zest, or adds orange zest. Use 1 cup chopped strawberries or raspberries. Add cinnamon or nutmeg. Or a dash of vanilla extract. Have some fun. You can of course leave them “plain”, as well.
Lemon Blueberry Low FODMAP Sheet Pan Pancakes
Amount Per Serving
Calories 380Calories from Fat 18
% Daily Value*
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.