Discover our delightful recipe for gluten-free and low FODMAP oat pancakes. These tasty pancakes are made with certified gluten-free oat flakes and buckwheat flour, containing no gluten or high-FODMAP ingredients, making them an ideal choice for those with dietary restrictions.
Preparation
10
min
Cooking
20
min
Portion
6
Calories
180
Fat
4
Carbohydrates
33
Fibre
6
Protein
6
Sodium
7
Ingredients
- 250 ml (1 cup) rolled oats
- 125 ml (½ cup) buckwheat flour
- 30 ml (2 tbsp) flaxseed
- 5 ml (1 tsp) cinnamon
- 375 ml (1 ½ cups) unsweetened soy beverage
- 1 banana, mashed
- 5 ml (1 tsp) vanilla extract
Topping
- Almond butter
- Chopped pistachios or almonds
- Greek yogurt
- Fruit of choice
Topping (Low FODMAP options)
- Maple syrup
- Coconut yogurt or lactose-free yogurt
- Pumpkin seeds
- Peanut butter
- Blueberries, raspberries, strawberries
Preparation
- In a food processor, grind rolled oats to a flour.
- In a large bowl, combine all ingredients. Add a little water if you want a thinner pancake.
- Preheat a nonstick skillet over medium heat with a little coconut oil and pour half a ladleful of mixture at a time to form the pancakes.
- Cook until bubbles form on top, then flip the pancake. Continue cooking until the bottom of the pancake is lightly browned.
- Repeat with the rest of the mixture.
- Serve with toppings of your choice!
Notes
The pancakes can be frozen in a resealable bag- use parchment paper so seperate each pancakes.
To eat them, place them in the microwave for a few seconds.
Créatrice culinaire
