Vegan | Gluten-Free | Low-FODMAP | OMS-Friendly
Nutty almond, bitter coffee – perfect start to a lazy Sunday.

Time to make

Fast – 20 minutes
Slow – 40 minutes

Bowls, whisk, frying pan


Pancakes are best eaten immediately

Use for
Breakfast, snack

Low-FODMAP pesco-vegan coffee pancakes











  • 1/2 cup almond meal and 1 cup of buckwheat flour (can also use oat flour)
  • 1 tsp ground espresso
  • 3/4 cup almond milk (or non-diary milk of your choice, except soy)
  • 1/4 cup brewed espresso, cooled
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 2 egg alternatives (No Egg or other powdered egg substitute)
  • Light olive oil for gentle frying

Espresso Fruit Paste

  • 6-8 pieces of FODMAP-friendly fruits, chopped (raspberry, stewed rhubarb, strawberry)
  • 2 tbsp brewed espresso (hot)
  • 1/2 tsp raw cacao powder
  1. Method
  2. Brew espresso for pancakes, fruit paste and for a cup.
  3. Make the fruit paste by mixing up the fruit, hot espresso and cacao powder in a bowl. Put aside.
  4. To make the pancake mixture, mix in a bowl the No Eggs as per packet instructions to make up two eggs, vanilla, milk alternative (almond, oat, macadamia) and maple syrup.
  5. Separately, mix together the almond meal and buckwheat flour and ground espresso beans, then mix into the wet ingredients. Stir in cool espresso.
  6. Heat up your frying pan with a splash of oil, and cook your pancakes on each side until bubbly and firm, with all mixture slightly firmed.

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