Low FODMAP Banana Buckwheat Pancakes
Low FODMAP Banana Buckwheat Pancakes feature a mixture of gluten-free rice and buckwheat flours for a fluffy pancake, lightly sweetened with banana.
Servings 6 people
Ingredients
- 1 cup brown rice flour
- 3/4 cup buckwheat flour (I like Bob's Red Mill)
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 large banana
- 1 large egg, lightly beaten
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups lactose-free dairy milk, almond milk, or coconut milk
- 1/4 cup mini non-dairy chocolate chips , such as Enjoy Life (optional)
Instructions
- In a medium bowl, combine the brown rice flour, buckwheat flour, baking powder, cinnamon, and salt. Stir well.
- In a large bowl, mash the banana. Stir in the egg, melted butter, sugar, and vanilla. Whisk in the milk. Add the flour mixture and stir until well-combined and there are no lumps. Stir in the chocolate chips if using.
- Heat a griddle to 375 degrees F or large skillet over medium-low heat. Coat with nonstick cooking spray, if needed (if you have the Presto Griddle mentioned above, you probably won't need it!). For each pancake pour about 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle or skillet if needed.