If you’re looking for a tasty FODMAP-friendly breakfast then why not give these delicious pancakes a go? Emma Hatcher is a cook book author specialising in FODMAP recipes and knows how to turn classic recipes into nourishing dishes that still taste fantastic. She says, ‘These are a different, sweet and delicious way to enjoy crêpes, while getting in some extra greens and a healthy chocolate fix. The batter needs to be refrigerated for a while, so I like to make it first thing in the morning then jump in the shower while I’m waiting.’
- For the pancakes:
- 125g buckwheat flour
- 1 large egg
- 1/4 teaspoon fine salt
- 300ml lactose- or dairy-free milk of choice
- 2 big handfuls of spinach
- 1 tbsp coconut oil
- 300g strawberries, hulled and sliced
- For the hazelnut and pecan spread:
- 210g hazelnuts and pecans, roasted
- 4 tbsp cacao or cocoa powder
- 1/4 tsp sea salt
- 120ml almond milk
- 80ml maple syrup
- 1 tbsp pure vanilla extract
- 1 tbsp coconut oil
To make the pancakes:
- Place the buckwheat flour, egg, salt, milk and spinach in a blender and whizz until smooth. Refrigerate the batter for 20 minutes.
- Heat a large non-stick frying pan over a high heat and add a little coconut oil. Pour a large ladleful of the mixture and tilt the pan, spreading the mixture out to a circle. Cook for 2-3 minutes, until golden and then flip over and cook for another minute.
- When the crêpe has darkened in colour, transfer it to a warm plate or very low oven while you repeat with the rest of the mixture (make sure to keep stirring the batter often for the best results).
- Serve with hazelnut spread and sliced strawberries.
To make the hazelnut and pecan spread:
- Add the nuts, cacao and salt into a food processor and pulse until starting to form a paste. Continue to blend and drizzle in the milk, maple syrup, vanilla and coconut oil. Once deliciously smooth and creamy, spoon into a sterilised airtight jar and pop it in the fridge.
- Keeps for 3-4 days.
Recipe from FODMAP Friendly Kitchen – available on Amazon.