Buckwheat Pancakes
Who doesn’t love pancakes to start the weekend? This recipe changes the traditional pancake up by using buckwheat flour instead of a regular wheat based flour. Buckwheat flour provides a deliciously nutty flavour and is gluten free too. Although buckwheat flour can be a little more dense than wheat flour, the whisked egg whites ensure that these pancakes are still light and fluffy. Buckwheat flour is also a good source of protein so these tasty pancakes will also keep you satisfied for longer.
Serves: 4 people
Prep time: 15 mins
Cook time: 15 mins
Ingredients:
2 eggs separated
25g unsalted butter
1 cup almond milk
1 ¼ cups buckwheat flour
½ tsp baking powder
¼ tsp salt
2 tsp olive oil
Method:
In a large bowl, whisk together egg yolks, butter and milk. Add in flour, baking powder and salt. Stir to combine well.
In a small bowl, whisk egg whites until soft to medium peaks are created. Gently fold the egg whites into the rest of the mix.
In a fry pan on medium heat add in oil. Use a large spoon or ladle to add in a scoop of mixture to the pan. Cook for 2 minutes or until you begin to see bubbles appearing on the surface. Flip and cook for another 1 - 2 minutes.
Repeat step 3 until all pancakes are cooked. Serve with your favourite toppings such as maple syrup, lactose free plain yoghurt or a low FODMAP serve of berries.
Not sure of what low FODMAP toppings are best for your pancakes? Berries pair beautifully with these pancakes. Strawberries are safe berries with no FODMAPs detected, whilst blueberries and raspberries do contain fructans so should be kept to smaller servings of about 40 grams total. And of course, what are pancakes without maple syrup? Maple syrup is low FODMAP in serving sizes up to 2 tablespoons. I also love pairing some lactose free plain yoghurt with this recipe as it goes so well with the nutty flavour of the buckwheat flour.