Gluten-Free and Low FODMAP Diet Breakfasts

Buckwheat Pancakes In a large bowl, whisk together the buckwheat flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg, and melted butter or oil. Pour the wet ingredients into the dry ingredients and stir until just combined.

Quinoa Breakfast Bowl Rinse the quinoa in a fine-mesh sieve under cold water. In a medium saucepan, combine the quinoa, milk, maple syrup, and vanilla extract. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit for 5 minutes. Fluff the quinoa with a fork and divide it into bowls.

Egg and Vegetable Scramble In a bowl, whisk together the eggs, milk, salt, and black pepper. Heat the olive oil in a non-stick skillet over medium heat. Add the bell peppers, zucchini, and tomatoes and sauté for 2-3 minutes, until slightly softened. Pour the egg mixture into the skillet, stirring gently with a spatula. Cook for 2-3 minutes, until the eggs are scrambled and cooked through. Remove from heat and sprinkle with fresh chives.