I began to make these pancakes when I was diagnosed with SIBO and started following the low-FODMAP diet, and they were so good they became a staple in our family breakfast. I strongly suggest trying Anson Mills Gluten Free flour (the one I am using for The Italian Cookie that is launching soon) as well as their aromatic buckwheat. Using quality flour makes all the difference.
| Servings | Prep Time |
| 20-22 pancakes | 5 minutes |
| Cook Time | Passive Time |
| 15 minutes | 1+ hour |
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I began to make these pancakes when I was diagnosed with SIBO and started following the low-FODMAP diet, and they were so good they became a staple in our family breakfast. I strongly suggest trying Anson Mills Gluten Free flour (the one I am using for The Italian Cookie that is launching soon) as well as their aromatic buckwheat. Using quality flour makes all the difference.
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Ingredients
- 100 gr. buckwheat flour
- 200 gr. rice flour
- 460 ml. unsweetened almond milk
- 1 egg
- 3 tsp Baking powder
- 1 tbsp ghee important ingredient
- 1 dash Sea salt
- 1 tsp sugar
Servings: pancakes
Units:
Instructions
- In a mixing bowl, mix all the ingredients and whisk until nicely incorporated.
- Allow to rest in the fridge for at least an hour.
- Make pancakes as usual, in a non-stick skillet WITHOUT adding any butter or oil to the pan. There is ghee in the batter. TRUST ME!
- Serve hot with your favorite syrup.
Recipe Notes
These keep for a few days in the fridge.
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