Buckwheat pancakes (Dutch style)
The recipe that I want to share with you is so simple that it hardly isn’t worth writing down. It is a recipe for Dutch style low FODMAP buckwheat pancakes!
The reason that I call them Dutch style pancakes is because they are much thinner than the usual pancakes in other countries.
Dutch pancakes are slightly thicker as crepes. This recipe really became one of my favourites.
I love eating them with sugar, peanut butter or cheese (not all together of course). I also take these pancakes with me to work sometimes and then I use them like tortillas.
I top them with savoury ingrediënts such as cheese or chicken and veggies.
For normal Dutch pancakes, I usually use 500 ml milk, 250 g flour and 2 eggs. For buckwheat pancakes, I use less flour and more milk. If you use more buckwheat flour the pancakes become really heavy and that doesn’t taste nice.
The batter might therefore also be slightly runnier than with normal pancake batter. Just like I told you in the buckwheat muffins recipe, buckwheat has a flavour that you have to get used to.
The first time that I ate buckwheat pancakes, I didn’t like them as much as normal pancakes, but now I love them!
Will you let me know if you have made my low FODMAP buckwheat pancakes? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.Print
Simple low FODMAP buckwheat pancakes, Dutch style! These pancakes are also gluten-free and lactose-free. Perfect for dinner, but also a handy lunch on the go.
- 200 g (1 and 2/3 cup)buckwheat flour
- 600 ml (2.5 cups) lactose-free / plant-based milk (I used unsweetened almond milk)
- 2 eggs, at room temperature
- A pinch of salt
- Oil or baking spray
- Put the buckwheat flour together with the salt into a bowl.
- Add the eggs one by one and whisk well in between.
- Add the milk little by little. Whisk continuously while adding the milk. If you add the milk too fast the mixture might get lumpy and you want to avoid that.
- Heat some oil or baking spray in a pan. Wait until the pan is hot and pour some of the batter into the pan. Coat the bottom of the pan evenly.
- Flip the pancake once all batter solidifies. This takes about two minutes and brown the other side. This side is usually done within 1 minute if you made your pancake thin enough.
- Repeat this until you have used all the batter. Top your pancakes with your favourite toppings. If you use cheese, you can also add this while baking. Mmm!
- Cook Time: 20 min
- Category: Dinner
- Method: Frying
- Cuisine: Dutch
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