These delicious fluffy pancakes are made with buckwheat flour, which is naturally gluten free, low FODMAP and a good source of protein - providing 4 grams per 1/4 cup. The nutritional content is boosted even further with the edition of ground pumpkin seeds, which are an excellent source of magnesium. My family enjoyed these with a drizzle of peanut butter sauce and a little maple syrup. Give them a try! This recipe makes 13 pancakes, enough to feed a hungry family or provide breakfast for the entire work week.
Yield 13 pancakes
1/3 cup ground raw pumpkin seeds
1 1/2 cups buckwheat flour
2 tsp baking powder
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 tbsp brown sugar
4 whole eggs, beaten
1 cup plain unsweetened almond milk
2 ripe bananas, pureed
1. Grind 1/3 cup raw pumpkin seeds using small food processor or coffee grinder.
2. In large bowl, combine dry ingredients, ground pumpkin seeds, buckwheat flour, baking powder, cinnamon, nutmeg, salt and brown sugar. Blend with wire whisk.
3. Add beaten eggs, almond milk and pureed bananas. Stir with wire whisk until well combined.
4. Heat oiled griddle pan over medium heat. I like to use a small amount of coconut oil due to the high smoke point.
5. Laddle 1/4 cup full of batter onto pan for each pancake and cook until bubbles start for form and flip. Continue to cook until done.
PB2 Pancake Topping
1. Combine 2 tbsp PBS and 1 1/2 tbsp water per serving.
2 pancakes with 1 serving of PB2 topping provides approximately:
15 grams of protein
8 grams of fiber
*Note: Adding maple syrup will increase the calories. 2 tbsp of maple syrup is considered a safe low FODMAP serving according to Monash University.