These Buckwheat Pancakes are a delicious way to start your day. They're made with buckwheat flour, which gives them a unique, nutty flavor and a fluffy texture. Plus, they're super easy to make - just mix, cook, and enjoy.
In a large bowl, combine the buckwheat flour, baking powder, and salt.
In another bowl, whisk together the milk, egg, and oil.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Heat a non-stick skillet over medium heat and add little oil.
Pour a small amount of the batter into the skillet for each pancake.
Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Repeat with the remaining batter, adding more butter or oil as needed.
Serve warm with your favorite low-FODMAP toppings.
Ingredient Notes:
Lactose-free Milk - We personally think almond milk is the best, but you can choose whichever alternative you prefer! Only thing is to check the label and ensure there’s no sneaky FODMAP ingredients in there. Remember: Soybeans contain Oligosaccharides (a type of FODMAP) so probably best to stay off soy milk if you can!
Buckwheat Flour - We'd recommend Dove's Farm Buckwheat Flour. It's naturally gluten free and works well this recipe as well as other ones on our site.
Ingredients
Directions
In a large bowl, combine the buckwheat flour, baking powder, and salt.
In another bowl, whisk together the milk, egg, and oil.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Heat a non-stick skillet over medium heat and add little oil.
Pour a small amount of the batter into the skillet for each pancake.
Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Repeat with the remaining batter, adding more butter or oil as needed.
Serve warm with your favorite low-FODMAP toppings.