Banana pancakes

Rise and shine with this deliciously indulgent breakfast or brunch dish! This recipe can be tailored to be suitable for a gluten free, lactose free or low FODMAP diet.

A stack of pancakes on a plate, topped with sliced banana.

Banana pancakes

What’s your favourite pancake topping? With this simple recipe, you can rustle up this delicious brunch in no time and switch and change your toppings depending on your mood!

Makes: 2 portions/ 8 small pancakes • Nutritional breakdown per portion: 318kcal, 14g protein, 11g fat, 38g carbohydrates, 6.5g fibre.

Ingredients

  • 1/2 tsp         olive oil
  • 2                   eggs beaten
  • 1                   banana, mashed
  • 40g              porridge oats
  • 20g              flaxseeds
  • 2 tbsp          buckwheat flour
  • 1 tbsp          almond milk (or milk of your choice)

Optional toppings: Maple syrup, peanut butter, coconut yoghurt, blueberries, strawberries

How to make

  1. Drizzle olive oil into large frying pan and place on a medium heat.
  2. Whisk all other ingredients together.
  3. Spoon x4 heaped tbsp dollops of pancake mixture into the pan.
  4. flip each pancake after a couple of minutes, then remove from pan when lightly browned on both sides.
  5. Then repeat with the remaining mixture.
  6. Serve immediately, with desired toppings. 

This recipe is suitable for people with coeliac disease (if gluten free uncontaminated oats are tolerated and are used), lactose free diet, low FODMAP diet (per portion if suitable fruit topping is used, strawberry 75g moderate FODMAP and blueberries 50g moderate FODMAP portion and use under ripe banana in the recipe.) 

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