I created this recipe for Blueberry Buckwheat Pancakes because, as I mentioned in my last blog post, at the end of last year FODMarket UK (https://fodmarket.co.uk/) offered to gift me some low FODMAP products in exchange for reviewing them on my website and one of the products I decided to ask for was a box of buckwheat flour, which they’ve recently begun to stock in their online shop.
(I should add that I’m not being paid for reviewing this product and I don’t have an affiliate link for this product with FODMarket either.)
For all that its name contains the word ‘wheat’, it’s actually a gluten-free grain which has a whole range of uses in the culinary world. I’ve wanted to try cooking with buckwheat for quite some time, not because it’s gluten-free, but because it is renowned for its naturally nutty taste and I’m pleased to say that I wasn’t disappointed in the slightest.
The recipe I list below makes four generously-sized buckwheat pancakes which can either serve two people or four. I served my partner and I two each for breakfast though and we both agreed that one was quite sufficient, especially when served with fruit on top.
The blueberry buckwheat pancakes are a bit drier than a standard gluten-free pancake, but they’re infused with a delicious nuttiness throughout which complements the syrup and fruit you choose to serve with them. Quite frankly, we enjoyed every mouthful!
You can buy this buckwheat flour from https://fodmarket.co.uk/ and they offer a flat delivery fee of £3.49 or free delivery with orders over £50. Personally, I think that’s pretty reasonable especially if you were going to be stocking up your cupboards to ensure you’re all set to embrace the low FODMAP diet. If you do go ahead and buy this buckwheat flour (or you make these buckwheat pancakes) I’d love to know what you think!
200g buckwheat flour
2 tbsps white sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
2 eggs (or 1 tbsp chia seeds soaked in 2 tbsps of water for half an hour)
150ml lactose-free milk (or non-dairy)
1 tsp vanilla extract
1 tbsp butter (or non-dairy) and 1 tbsp vegetable oil (for frying)
Simply place all of your ingredients (except the butter and oil) into a large jug and whisk together until fully combined.
Place a non-stick frying pan over a medium heat and add the butter and oil. (The inclusion of the oil stops the butter from burning.)
Once the butter has melted add a quarter of the pancake mixture into the centre of the frying pan and allow it to cook until lots of bubbles have formed on the top.
Gently, but quickly, flip the pancake over and cook until both sides are golden brown. Repeat with the rest of the pancake mix until you’ve used it all up.
Serve with maple syrup (50g/2 tbsps per person is a low FODMAP serving) or golden syrup (7g/1 tsp per person is a low FODMAP serving) and low FODMAP fruit, such as oranges, satsumas, grapes or up to 150g of kiwi fruit per person. (As always, check low FODMAP serving sizes with the Monash app.)