BUCKWHEAT PANCAKES

 

Ingredients

  • ½ cup buckwheat flour
  • ½ cup quinoa flour
  • pinch of pink salt 
  • 2 eggs
  • 1 ½ cups almond milk (or lactose free milk)
  • ½ tbs of extra virgin olive oil 
  • 1 banana thinly sliced or 6 strawberries thinly sliced (replace with for FODMAP)
  • 1 tsp allspice 
  • 1 tsp cinnamon 
  • ½ tsp vanilla extract 

Optional

  • 1 tbs of maple syrup or raw honey (Not for FODMAP)
  • Small handful of desiccated coconut for garnish (Not for FODMAP)

Method

  1. Combine the flours, allspice, cinnamon and salt in a mixing bowl. In a separate bowl combine the milk, eggs and vanilla extract and whisk. Add the wet mixture to the dry mixture until the consistency is free of lumps. 
     
  2. Heat the oil in a non-stick pan. 
     
  3. Add large spoon full of pancake mixture. 
     
  4. Cook until mixture begins to show bubbles. 
     
  5. Slightly lift with a spatula, flip if browned.
     
  6. Cook for another 1-2 minutes
     
  7. Serve with desired toppings