Low FODMAP Buckwheat and Blueberry Pancakes

Low FODMAP Blueberry pancakes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cooking Method:
Courses: ,
Servings: 4
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:
  • 120 g buckwheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp Maple Syrup
    • Wet Ingredients:
  • 1 large egg
  • 180 ml lactose-free milk (or almond milk)
  • 1 tsp vanilla extract
  • 1 tbsp melted butter or coconut oil
    • Optional Extras
  • 75 g fresh blueberries & Raspberries
  • lemon for squeezing
  • Additional Maple syrup or sugar for drizzling
    • For Frying
  • Butter or oil for frying
Instructions
  1. 1
    In a large mixing bowl, whisk together the dry ingredients, buckwheat flour, baking powder, baking soda, salt, and maple syrup (or sugar).
  2. 2
    In a separate bowl, beat the egg, then whisk in the lactose-free milk, vanilla extract, and melted butter (or coconut oil).
  3. 3
    Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined (don't overmix — a few lumps are okay).
  4. 4
    Gently fold in the blueberries.
  5. 5
    Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
  6. 6
    Pour about 1/4 cup of batter per pancake onto the skillet.
  7. 7
    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.
  8. 8
    Serve warm with extra blueberries and a drizzle of maple syrup (optional).
Keywords: Low FODMAP pancakes, Buckwheat pancakes, Blueberry pancakes, Gluten-free pancakes, Healthy breakfast, IBS-friendly recipe, Easy pancake recipe, Low FODMAP breakfast Family-friendly pancakes, Meal prep breakfast

Top Tips

✅ Buckwheat flour gives a naturally nutty flavour and is gluten-free.
✅ Blueberries are low FODMAP up to 40g (about 1/4 cup) per serving.
✅ You can swap blueberries for raspberries or chopped strawberries for variety.
✅ Leftovers can be stored in the fridge for up to 3 days or frozen for up to 1 month.

Read it online: https://fodmapfamilykitchen.recipes/recipe/low-fodmap-buckwheat-and-blueberry-pancakes/

Thank you for trying this recipe.