FODMAP breakfast spinach smoothie pancakes with homemade hazelnut spread and strawberries Recipe

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serves:

1

Skill:

easy

Cost:

cheap

Total Time:

00:15

Prep:

00:10
Plus 20 minutes chilling time

Cooking:

00:05

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.’

Ingredients

  • 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

Method

  • To make the pancakes:

    1. Place the buckwheat flour, egg, salt, milk and spinach in a blender and whizz until smooth. Refrigerate the batter for 20 minutes.
    2. 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.
    3. 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).
    4. Serve with hazelnut spread and sliced strawberries.

    To make the hazelnut and pecan spread:

    1. 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.
    2. Keeps for 3-4 days.

    Recipe from FODMAP Friendly Kitchen – available on Amazon.

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