Histamine-Free Buckwheat Pancakes

Name: Histamine-Free Buckwheat Pancakes
Prep time: 10 min
Cook time: 20 min
Yield: 10
Ingredients: 1 cup buckwheat flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 tablespoon maple syrup, plus extra for serving; 1 cup unsweetened almond milk; 1 large egg; 1 tablespoon melted coconut oil, plus extra for cooking; Freshly picked blueberries for serving

These Buckwheat Pancakes come from a mother who loved whipping up yummy, healthy breakfasts for her kids. When her son was diagnosed with a histamine intolerance, she studied foods that would suit him. She discovered buckwheat flour and experimented with it, finally perfecting this pancake recipe. It quickly became a hit in their home and beyond.

Prep Time10 minutes
Cook Time20 minutes
Servings1 Person

Why suitable for low histanmine diet

Buckwheat, despite the name, is not a type of wheat but a seed that's free from gluten and low in histamine. The other ingredients in these pancakes: almond milk, egg, coconut oil, maple syrup, and blueberries, are all low in histamine as well. Remember, blueberries should be fresh and consumed quickly as they can develop histamine when they start to break down.

Ingredients

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1 cup buckwheat flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon maple syrup, plus extra for serving

1 cup unsweetened almond milk

1 large egg

1 tablespoon melted coconut oil, plus extra for cooking

Freshly picked blueberries for serving

Instructions

0In a large bowl, combine the buckwheat flour, baking powder, and salt.
1In a separate bowl, whisk together the maple syrup, melted coconut oil, egg, and almond milk.
2Gradually add the wet ingredients into the dry ingredients, stirring until a smooth batter forms.
3Place a non-stick pan over a medium heat and grease with a little coconut oil. Pour 1/4 cup of the batter onto the pan for each pancake.
4Flip the pancake after bubbles start to appear on the surface (around 2-3 minutes). Cook for another 2 minutes on the other side.
5Repeat the process until all the batter is used.
6Serve warm with extra maple syrup and fresh blueberries.

Tipps

Use a Non-Stick Pan

For the best pancakes, use a non-stick pan. This will ensure your pancakes flip easily and cook evenly.

Check your Baking Powder

Fresh baking powder is key to fluffy pancakes. If it's been in your pantry for a while, test its effectiveness by stirring half a teaspoon into a cup of hot water. It should bubble up vigorously.

Careful with the Batter

Avoid overmixing your pancake batter which can result in a denser texture. Stop stirring as soon as you don't see any more dry flour.

Don't Rush

Ensure even heating by allowing your pan to heat up properly before adding the batter. Also, give the pancakes plenty of time to cook so they flip easily and are cooked through.

Fresh is Best

For toppings, use fresh, ripe fruits to bring out the best flavor. Remember with a low histamine diet, fresher is always better as foods can increase in histamine as they age.

Storing Leftovers

If you have leftover pancakes, let them cool completely then store in an airtight container in the fridge. They will stay good for about 2-3 days. Reheat in the toaster or oven when ready to eat.

Nutrition Facts

Calories240
Protein7g
Carbs38g
Fat7g
Fiber5g

Remember that everyone's tolerance to histamine can be different, so it's important to pay attention to your body and adjust your diet accordingly. Always discuss dietary changes with a healthcare professional.

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