Delight your taste buds with these gluten free buckwheat pancakes. Not only do they taste incredible but also fit perfectly into a plant-based, low FODMAP lifestyle. Great for a crowd, and super easy to make.
Ingredients
Serves: 4
- 1 ½ tbsp apple cider vinegar
- 1 ½ cups almond milk
- 1 cup buckwheat flour
- 1 tbsp sugar
- 2 tbsp chia seeds
- 1 tbsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 eggs
- ½ tsp pure vanilla extract
- Toppings of your choice
Method
- In a large bowl, mix the apple cider vinegar and almond milk and place aside for 5 minutes (this creates a plant-based buttermilk substitute).
- In a separate bowl, mix the flour, sugar, chia seeds, baking powder, baking soda and salt until well combined.
- Add the eggs and vanilla to the buttermilk mixture and beat until fluffy.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Preheat your fry pan over medium heat and then scoop 3 large tablespoons of the pancake mixture into the lightly oiled pan.
- Cook for 2 to 3 minutes until small bubbles form on the surface and flip, then cook on the other side until golden brown.
- Remove the pancakes from the pan, transferring them to a cooling rack or preheated oven to remain warm.
- Repeat the above process until all mixture is used.
- Serve with your favourite pancake toppings—perhaps maple syrup and a handful of berries—and enjoy!
If you make this recipe, tag @gluteguard on Instagram and hashtag it #gluteguard so we can see all the deliciousness!
