Low FODMAP Buckwheat Pancakes
Description
Why You’ll Love This Recipe:
✔ Low FODMAP & gluten-free – Gentle on digestion
✔ Quick & easy – Ready in under 30 minutes
✔ Nutritious – Rich in fibre, protein, and essential minerals
✔ Versatile – Delicious with sweet or savoury toppings
Ingredients
- 150 g buckwheat flour
- 1 tbsp maple syrup
- 1 tsp baking powder
- 1/2 tsp ground cinnamon (optional)
- 1/4 tbsp salt
- 250 ml lactose-free milk (or almond milk)
- 1 large egg
- 1 tbsp olive oil
- 1/2 tsp vanilla extract (optional)
Instructions
- 1 In a large bowl, whisk together the buckwheat flour, baking powder, cinnamon, and salt.
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In a separate bowl, whisk the egg, lactose-free milk, maple syrup, olive oil, and vanilla extract until smooth.- 3
Gradually pour the wet ingredients into the dry ingredients, whisking until just combined. Let the batter rest for 5 minutes to allow the buckwheat flour to absorb the liquid.- 4
Heat a non-stick frying pan over medium heat and lightly grease with oil. Pour 2 tablespoons of batter per pancake into the pan, spreading slightly. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.- 5
Serve & enjoy – Serve warm with Low FODMAP toppings like maple syrup, lactose-free yoghurt, fresh berries, or peanut butter.Tips for Success
✅ Let the batter rest – This allows the flour to fully hydrate, making the pancakes fluffier.
✅ Adjust the consistency – If the batter is too thick, add a splash more milk.
✅ Use a non-stick pan – Helps prevent sticking and ensures even cooking.
✅ Make ahead & freeze – Cook and cool the pancakes, then freeze them with baking paper in between. Reheat in a toaster or microwave.
✅ Topping ideas – Try banana slices, crushed walnuts, lactose-free Greek yoghurt, or a drizzle of pure maple syrup.Thank you for trying this recipe.
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