Start your morning with these delicious, nutty buckwheat pancakes packed with juicy blueberries! Top with a drizzle of maple syrup for the ultimate breakfast treat!
Low FODMAP Buckwheat and Blueberry Pancakes
Description
These Low FODMAP Buckwheat and Blueberry Pancakes are the perfect way to kick off your day! Made with nutrient-rich buckwheat flour, they’re light, fluffy, and naturally gluten-free. The sweet bursts of blueberries make them extra special while keeping the recipe easy on sensitive tummies. Ready in under 30 minutes, these pancakes are ideal for busy mornings or weekend brunch. Plus, they’re freezer-friendly — perfect for meal prepping!
Ingredients
Dry Ingredients:
Wet Ingredients:
Optional Extras
For Frying
Instructions
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In a large mixing bowl, whisk together the dry ingredients, buckwheat flour, baking powder, baking soda, salt, and maple syrup (or sugar).
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In a separate bowl, beat the egg, then whisk in the lactose-free milk, vanilla extract, and melted butter (or coconut oil).
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Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined (don't overmix — a few lumps are okay).
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Gently fold in the blueberries.
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Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
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Pour about 1/4 cup of batter per pancake onto the skillet.
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Cook until bubbles form on the surface and the edges look set (about 2–3 minutes). Flip and cook for another 1–2 minutes until golden brown and cooked through.
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Serve warm with extra blueberries and a drizzle of maple syrup (optional).
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