Don’t be mistaken – buckwheat is not wheat, it is related to rhubarb and is therefore suitable for a gluten-free low FODMAP, low lactose, wheat free diet. Buckwheat is used widely in Europe and makes the most wonderful pancakes, hence the following recipe. I also find that blueberries make a very tasty addition to pancakes, cakes and biscuits. So an occasional treat for a special breakfast – these pancakes won’t be around for long!
Ingredients
2 eggs
175g Wholegrain buckwheat flour
1 teaspoon of bicarbonate of soda
2 teaspoons of cream of tartar
300ml of lactose free milk (or other dairy free alternative)
200g fresh blueberries
2 tablespoons of castor sugar
salt
spray oil to fry
maple syrup to serve (ensure this is not manufactured with High Fructose Corn Syrup or fructose-glucose syrup)
Method
Mix together eggs and milk.
Weigh out buckwheat flour, bicarbonate of soda, cream of tartar and salt. Mix together and add to the milk & egg mixture and mix well.
Add blueberries and mix well.
Spray oil into a non stick frying pan and drop some of the mix into the pan and turn when the base is cooked. Remove from the pan and place in an oven at gas mark 5 till cooked through.
Serve whilst still warm with maple syrup.
The pancakes are not too sweet but are obviously sweet when the syrup is poured over!
**Please be careful and DO NOT try to eat these when hot from the oven – the blueberries get very hot and will burst and leak hot juice if eaten too soon** Also buckwheat has been the cause of some allergic reactions, so if you have not eaten it before just try a little to start with.
Julie
I am a state registered dietitian and advisor to The IBS Network, the UK charity for people with irritable bowel syndrome. My specialty is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and complex food intolerances. I also have experience in dietetic treatment of people who have bariatric surgery and weight management.
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