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!
- 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.