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Buckwheat pancakes

Buckwheat and kale pancakes

Recipe by Positive Gut - positivegut.com

These pancakes are about as healthy as a pancake can get! They are low-FODMAP, glutenfree and full of vegetables!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4 people

Ingredients
  

Pancake mix

  • 150 g buckwheat flour Keep an eye out for brands of buckwheat that have a gluten-free logo on it, often buckwheat is contaminated with wheat during production!
  • 3 eggs
  • 200 ml 2% fat milk lactose free or plant based for low FODMAP
  • 200 ml water
  • (grass fed) butter

Topping

  • kale sliced in small strips
  • tomatoes diced into small cubes
  • cheese

Instructions
 

  • Mix together the buckwheat, eggs, milk and water until smooth. The pancake mix should be a little runny, to make a nice and thin Dutch style (or crepe...) pancake.
  • In a baking pan, add the raw kale and turn up the heat. Add about half a cup (100 - 150 ml) of water to steam the kale, add the tomatoes for the last 1-2 minutes . Once all the water has evaporated, transfer the steamed kale and tomato into a dish.
  • Heat a little cube of butter in the baking pan, and make sure to cover the bottom with a thin layer of it. Once the pan is properly heated, pour about 1 sauce spoon of pancake mix into the pan and spread the mixture evenly over the bottom. Put the pan back on the stove over medium heat.
  • Once the pancake seems to dry a little, and starts to release a little bit of 'smoke', flip it over to bake the other side and add the kale-tomato mixture and 0,5 slice of cheese. Bake until the cheese has melted and serve on a plate. Enjoy!