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Buckwheat Pancakes (gluten free, vegan and low FODMAP)

Light and fluffy buckwheat pancakes that are gluten free, vegan, dairy free and low FODMAP. Simple and quick!
Prep Time 10 minutes
Servings 1



  • 85g buckwheat flour
  • 160ml unsweetened almond milk you can use water or another type of milk if you prefer
  • 1 tbsp coconut oil I ensured mine was liquid rather than solid
  • 1 tbsp maple syrup
  • 1 tsp baking powder
  • 1 tsp vanilla extract


  • 1 tbsp peanut butter
  • blueberries for low FODMAP around 20 berries is perfect
  • maple syrup
  • OR whatever toppings you fancy!


  • Mix all your pancake ingredients together in a bowl. The mixture shouldn't be thick but it shouldn't be thin. More the consistency of thick cream I guess. Easily pourable!
  • Heat a little oil in a frying pan and add about half a ladle of the mixture to the centre of your pan.
  • Allow to cook for a couple of minutes, you might start to see a few tiny bubbles on top of your pancake; at that point you should flip it.
  • Cook on the other side for slightly less time and then put on a plate whilst you repeat with the rest of the mixture. By the end you should have a healthy stack for breakfast or brunch!
  • Top your pancakes with whatever you like. I have mine with a dollop of peanut butter, fresh blueberries and maple syrup... it's the best combo.
  • Enjoy!!