Tummy Friendly Pancakes (vegan + low FODMAP)
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people
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Ingredients
- 1 cup buckwheat flour
- 2 tbsp milled flaxseed
- 1 small banana
- 1 cup oat milk
- 2 tbsp Coconut oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp cinnamon optional
- your favourite toppings fruit, tahini, peanut butter, maple syrup, choc chips etc.
Ingredients
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Instructions
- Add all of your ingredients to a blender except the flour. Blend until smooth.
- Stir in the flour to combine. Let it sit for about 5 minutes to thicken
- Heat a cast iron or non-stick pan over medium heat. Coat with coconut oil oil. When the pan is hot, spoon out a large tablespoon at a time. You can use less to make smaller pancakes, and spread to an even thickness about 1/2-inch thick.
- Let them cook for about 3 minutes or until the edges are set. Carefully flip and cook for another 1-2 minutes.
- Serve immediately and repeat with the rest of the batter, or keep warm in the oven
- Top with your favourite toppings!