Perfect low-FODMAP brunch pancakes

These low-FODMAP, yummy pancakes are perfect for brunching on at the weekends or (if you’re like me) what you make on a Wednesday morning at 6:30am pre-work, because they’re so quick and easy to whip up!

The recipe is taken from a book I read recently (and really recommend) called The Clever Guts Diet ( It’s written by Dr Michael Moseley, founder of the 5:2 diet, BBC TV presenter and GP. (Michael, if in some parallel universe you are reading this, please get in touch because your job is my #careergoals.)

Although not specifically for IBS, this recipe happens to be deliciously low-FODMAP. My advice? Go to the gym/for a run, make the batter (takes about two mins), hop in the shower and then come down for a delicious and truly well-deserved brunch.

This recipe makes enough for two generous breakfasts (or three smaller ones if you’ve got the self-control) and should keep for about three days in the fridge.

90g buckwheat flour (I prefer to use 45g oats: 45g buckwheat)

1 tsp baking powder

1 egg

120ml milk (I use unsweetened almond milk)

generous pinch of salt

coconut oil for frying

  1. Mix all the ingredients together (told you this was easy)
  2. Leave to stand for 20 minutes (read: showertime)
  3. Heat about 1 tsp coconut oil in a frying pan over medium-high heat
  4. Drop dessert spoonfuls of batter into the pan (or however big you want them)
  5. Turn them over when holes start appearing in the batter and they look like they’re drying up on top
  6. Cook the other side (won’t need as long)
  7. EAT!

How I like mine…

You will need:

  • cinnamon
  • banana
  • strawberries
  • blueberries
  • something creamy: yogurt if you eat it, or my personal fave, coconut cream frozen dessert from M&S
  • chopped nuts (macadamia or walnut)
  1. Add a generous sprinkling of cinnamon to the coconut oil as it is heating up
  2. Put the batter in as above
  3. Chop half a banana lengthways and place in the pan along with the pancakes to get all yummy and caramelised
  4. Add a scattering of blueberries and nuts
  5. Chop up some strawberries on the plate and add a dollop of your something-creamy
  6. Serve up the pancake stack with the hot, deep purple blueberries and soft, caramelised banana and cinnamon-y nuts
  7. Have a great day (because you will now)



Let me know if you think of any more variations! Today I’m going to use my left over batter to make savoury pancakes by adding smoked salmon.

Laura xxx

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