Hi again Fodmappers - Can you believe it's almost Pancake Day? It doesn't seem long since Christmas! And it's almost a year since I started my low-fodmap diet! I think that's a cause for celebration!! But pancakes? Why not?
A low fodmap diet isn't about cutting things out, it's just a matter of replacing high fodmap ingredients with low ones. For pancakes that's about choosing a non-wheat flour over wheat, and replacing the milk with a lactose and soy free variety.
Of course you also need to think about what you're putting into your pancakes, so to help you I've come up with three suggestions - one breakfast idea, one main course and one dessert. And because I prefer eating to cooking, they're all very easy.
I've used buckwheat flour for the pancakes (if you've been following my blog a while you'll know that buckwheat isn't wheat) as I like the earthy, wholefood hippiness of buckwheat. But if that's not your style just use a gluten-free flour blend instead. Or maybe try mixing the two together and create a low-fodmap flour blend of your own!
1 cup of buckwheat flour
1 cup of lactose free milk of your choice
A little oil for cooking.
Sieve the flour into a bowl. Make a well in the centre and add the egg.
Slowly whisk in the milk.
(After mixing the batter, I poured the batter into a clean plastic milk carton to use as needed.)
Heat the oil in the pan.
Pour in enough batter to coat the bottom of the pan evenly.
Cook until lightly browned, turning once.
Pancake Fillings and Toppings
Breakfast - Peanut Butter and Banana
Speaks for itself! Enjoy your pancake spread with peanut butter and topped with sliced banana for a protein packed start to the day.
Main Course - Provencale Pancakes
Lightly fry, or roast, some spring onion greens, courgette, bell pepper and tomatoes with a little basil.
Spoon into the centre of each pancake and roll up.
Top with grated cheese and serve with a side salad.
Dessert - Lemon Meringue Pancakes
Warning! This is particularly yummy!
Combine a crushed meringue nest with lemon curd and some plain lactose free or coconut yogurt. (I used CoYo.) Spoon onto cooled pancakes and top with syrup or a squeeze of lemon juice.
I topped mine with a drizzle of syrup from a jar of stem ginger. Lemon and ginger is just such a perfect combination! Yum!
And there you have it - three easy ways to enjoy a low-fodmap Pancake Day. Enjoy!
'Til next time - Stay Fabulous! x