Craving a breakfast treat? Try our Low-FODMAP Banana Pancakes! Fluffy, sweet, and easy on your tummy. Breakfast just got better!
Blend the banana, eggs, oats, cinnamon, vanilla extract, and salt in a blender until smooth.
Heat a non-stick skillet over medium heat and lightly grease with cooking spray or a little oil.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
Serve warm with optional fruit topping.
Ingredient Notes:
Unripe Banana - We know what you’re thinking, why unripe? As bananas ripen, the fructose levels increase, which can be problematic for individuals with IBS. Unripe bananas, on the other hand, have lower fructose levels, making them a safer choice for those following a low-FODMAP diet.
Fruit Toppings - Strawberries, blueberries, and raspberries contain moderate amounts of FODMAPs, specifically fructose. Therefore it’s important to only use a handful!
Ingredients
Directions
Blend the banana, eggs, oats, cinnamon, vanilla extract, and salt in a blender until smooth.
Heat a non-stick skillet over medium heat and lightly grease with cooking spray or a little oil.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
Serve warm with optional fruit topping.