I have a weakness for chocolate chip pancakes ever since being a little girl and convincing my parents to let me order the “funny face” pancake at IHOP. It’s funny what memories I have associated with these chocolate-y pancakes. I remember in high school sneaking out of the house with my girlfriend in the middle of the night because the guy she liked wanted to pick us up and take us to ihop….and guess what we all ordered?! The FUNNY FACE! (sorry Mom & Dad!) There is no way I could eat this pancake now without a MAJOR stomachache but that doesn’t mean I can’t find a healthier alternative, right?!? The best part is that this FODMAP breakfast is completely safe on the FODMAP diet.
Have you ever used buckwheat flour? This gluten-free seed is super popular in Asian countries and is slowly but surely becoming more popular in the U.S. & Europe. According to Monash University, buckwheat is low in FODMAPs but like everything else portion size is key.
Here are some of my favorite benefits of using buckwheat flour:
- High in protein & fiber
- Helps to lower cholesterol and blood pressure levels
- Disease-fighting antioxidants
- Can help prevent diabetes
- Helps improve digestion
Pancakes are always better with chocolate chips!
- In a large bowl, mix the dry ingredients (both flours, chia seeds, salt and baking soda) together.
- Add the remaining wet ingredients, except the chocolate chips, and combine until incorporated. Gently add the chocolate chips.
- Spray a large griddle pan with nonstick cooking spray on medium-high heat.
- Add a large spoonful of batter to the griddle and cook on either side for about 2 minutes until golden brown.
Keywords: gluten-free pancakes, low fodmap breakfast, low fodmap pancakes