Buckwheat pancakes - low FODMAP
Delicious low-FODMAP pancakes!
Servings: 8
Ingredients
Pancake mix ( 8 portions)
- 1 t. (250 ml) buckwheat flour
- 2 t. (500 ml) water
- ½ tsp (2.5 ml) baking powder
- ½ tsp (2.5 ml) cinnamon
- ¼ tsp (1.25 ml) salt
- 3 tbsp (45 ml) olive oil (for cooking)
Savoury topping ( 1 portion )
- 1 tsp (5 ml) Dijon mustard
- 1 egg (choice of cooking type)
- 2 tbsp (30 ml) feta cheese
- 2 tbsp(30 ml) your choice of alfalfa or greens
- ¼ lawyer
- 3-4 tomato slices
Berry filling ( 1 portion )
- ½ t. (125 ml) yogurt or cottage cheese
- ½ t. (125 ml) berries, fresh or thawed
- 1 tbsp (30 ml) walnuts
- A drizzle of maple syrup
Chocolate-banana-arachid garnish
- ½ t. (125 ml) yogurt or cottage cheese
- 1 tbsp (15 ml) natural peanut butter
- 1 tbsp (15 ml) dark chocolate chips
- ½ banana
Instructions
- In a bowl, whisk together flour, water, baking powder, cinnamon and salt.
- Over medium heat, lightly brush a non-stick frying pan with olive oil.
- Pour about 60 ml (¼ cup) of the pancake mix into the pan.
- Turn the pancake when you see small bubbles on the surface.
- Repeat steps 3 and 4 for the entire pancake mixture.
- Serve with the garnish of your choice!