Low-FODMAP Espresso pancakes

Time to make

Fast – 20 minutes
Slow – 40 minutes

Tools
Bowls, whisk, frying pan

Storage

Pancakes are best eaten immediately

Use for
Breakfast, snack

Ingredients

• 1/2 cup almond meal and 1 cup of buckwheat flour (can also use oat flour)
• 1 tsp ground espresso
• 3/4 cup almond milk (or non-dairy milk of your choice, except soy)
• 1/4 cup brewed espresso, cooled
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 2 egg alternatives (No Egg or other powdered egg substitute)
• Light olive oil for gentle frying

Espresso Fruit Paste

• 6-8 pieces of FODMAP-friendly fruits, chopped (raspberry, stewed rhubarb, strawberry)
• 2 tbsp brewed espresso (hot)
• 1/2 tsp raw cacao powder

Method

1. Brew espresso for pancakes, fruit paste and for a cup.
2. Make the fruit paste by mixing up the fruit, hot espresso and cacao powder in a bowl. Put aside.
3. To make the pancake mixture, mix in a bowl the No Eggs as per packet instructions to make up two eggs, vanilla, milk alternative (almond, oat, macadamia) and maple syrup.
4. Separately, mix together the almond meal and buckwheat flour and ground espresso beans, then mix into the wet ingredients. Stir in cool espresso.
5. Heat up your frying pan with a splash of oil, and cook your pancakes on each side until bubbly and firm, with all mixture slightly firmed.