No, these are not low FODMAP but I have a lot of things that need to be eaten before I can go that route.
If you follow my stories (if you don’t there’s a lotta Poppy on there) then you saw that yesterday I went to the doctor to finally ask questions that I’ve been needing to ask for six years. Six years ago I started experiencing painful stomach bloat after most meals, stopped having my period, and a list of other things. I’ve put this appointment off for so long because before being pregnant I didn’t have health insurance that would cover any possible blood work or even a visit. Yesterday was successful in scheduling blood work to check for IBS, PCOS, and a few other things like my liver. I don’t have answers yet but I’m a step closer and that’s really important! A low FODMAP diet trial is to be started right after I finish this lemon ricotta blueberry pancake casserole made with @driscollsberry organic blueberries. Fun fact: blueberries are Driscoll’s berry of the month and good thing because Poppy is obsessed!
Lemon Ricotta Pancakes:
- 1 cup almond ricotta cheese
- 1 cup nut milk
- 3 eggs
- 1/4 cup coconut sugar
- Zest and juice of 1 lemon
- 1 + 1/2 cu GF flour
- 1 tbsp baking powder
- 1/4 tsp sea salt
- 1 cup plant based vanilla kefir
- 3 eggs
- 2 tbsp coconut sugar
- 1/2 cup Driscoll’s organic blueberries
- Grain free granola
- Maple syrup
- Make pancakes by whipping together wet ingredients then mixing in dry. Make the pancakes a flat skillet then cut pancakes in half.
- Spray an 8 x 8 square baking dish with nonstick cooking spray and line pancakes up in two rows, flat side down.
- Blend custard ingredients together then pour over lined pancakes. Add organic blueberries on top then bakes at 350F for 45 minutes.
- Once done baking, top with granola and serve with maple syrup.
Tag someone who should make this lemon ricotta blueberry pancake casserole for you this weekend. Cheers!