Buckwheat Pancakes

Makes 7 pancakes
Time: 1 hr 20 mins
~ low FODMAP ~ failsafe ~ low salicylate ~ low amine ~ dairy free ~ gluten free ~

Ingredients

225 g buckwheat flour
1 1/2 tsp gluten free baking powder
1 3/4 cups SoGood soy milk
2 eggs
1 pinch salt
1/4 cup Nuttelex Original
100% pure maple syrup

Instructions

1. 1. Beat soy milk and eggs together with a fork
   2. Combine buckwheat flour and baking powder
   3. Gradually sift flour mixture into soy milk and eggs mixture, mixing well.
   4. Add a pinch of salt to the mixture and stir.
   5. Cover the mixture and allow to sit for 1 hr.
   6. Heat 1 tbsp of Nuttelex Original into a frying pan on medium-high heat.
   7. Add one ladle-full of batter to the frying pan. Move the frying pan to spread the batter out thinly.
   8. Cook until the mixture solidifies around the edges, then flip the pancake over, adding one more Nuttelex to the pan. Cook until the pancake is golden on both sides.
   9. Continue cooking pancakes until all the mixture is finished.
   10. Serve with pure maple syrup.

Personal Notes

My family, and a few of our close family friends go on an annual camping trip, almost like a pilgrimage to the same campground each Easter. As the first year on the on failsafe + low FODMAP + dairy free + wheat free diets the challenge was to still be able to go camping without having to rely on my usual technique of freezing food. The solution was to go vegetarian for a few days, keep my own box of non-perishable food and a bag in the esky of perishable food.

These buckwheat pancakes were for for brunch but I often make them at home for breakfast, dessert, a snack (especially good when I come home hungry) or for a carbohydrate source to go with a pasta sauce. These were also enjoyed by my family who are on “normal” diets.