IBS Friendly Pancake Squares with Blueberry-Umami Topping

1 tbls
Almond oil
1/2 cup
Egg whites
3/4 cup
Almond milk
2 tbls
Coconut palm sugar
1/3 cup
Barley flour
1/3 cup
Oat flour
1/3 cup
Flax seed meal
1 tsp
Vanilla or almond extract

Per Serving: 346 Calories, 12g Fat, 10g Protein, 50g Carbohydrates, 9g Dietary Fiber, 0mg Cholesterol, 309mg Sodium

Recipe by: Chef Kelly Yorke

This recipe contains barley and oat grain flours and blueberries that are a good source of soluble fiber, almond milk that is lactose free and miso which is a fermented food, all of which help promote a healthy gut. Blueberry-Umami Topping is a mildly sweet, salty and tart sauce with a hint of earthy-deliciousness which makes this sauce a versatile addition to both savory and dessert dishes.

  1. Preheat oven to 425°F. Grease an 8-inch square baking pan with almond oil and set aside.

  2. Combine next seven ingredients in a blender and mix until smooth. Refrigerate batter for 1 hour or more or make the night before and refrigerate for convenience the next morning.

  3. Pour chilled batter into the prepared pan and place in a 425°F oven for 20 minutes or until batter is puffed in the center.

  4. Remove from oven, slightly cool and then cut into 12 squares. Using a spatula place three squares on each diners plate and serve topped with Blueberry-Umami Topping (or just blueberries!) and (optional) a dollop of vanilla Greek yogurt.


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