Buckwheat pancakes

This is a tasty, naturally gluten-free pancake that is reasonably filling, especially when topped with berries and cherries (avoid large amounts of strawberries and bananas due to their high histamine content) or a compote.

NB: to create a breakfast that will balance your blood sugar through until lunch, you will still need to have an additional item at breakfast alongside these that contains plenty of protein. If you are a Four Part Plan member, have a look at the breakfast ideas handout for suggestions.

The batter will last in the fridge for 48 hours so you can batch make this ahead.

Ingredients

150g buckwheat flour

400ml coconut (drinking) milk - Rude Health is a good brand

2 tsp almond extract

3 pitted dates

pinch of sal

½ tsp baking powder

juice ½ lemon

olive or coconut oil for frying

Method

Combine all of the ingredients in a food processor and blend until you have a smooth batter.

Heat the oil in a small pan on a medium heat and add a ladleful of batter.

Cook on each side for a couple of minutes, or until golden brown.

If you want to find out more about how to eat to help your autoimmune condition, have a look at how you can work with me.