Who likes pancakes? Stupid question, everyone does. Everyone has wonderful memories of waking up on a Saturday morning to the smell of cooking pancakes. Unless you're the one making the pancakes in which case, I'm very sorry. Nothing is more depressing to a low fodmapper than the prospect of never eating pancakes again. The soft, spongey texture, the layers of butter and maple syrup drizzled over the top, licking the plate at the end to remove all pancake residue. Just me? Okay then.
These pancakes were a total surprise success. They are deliciously moist and filling and will satisfy absolutely any pancake craving! Not only are they low FODMAP and gluten free, they are also sugar free. Huzzah!
It is best to use a banana that is on the verge of rotting, in other words, it has brown spots on it. The browner the banana, the sweeter the pancakes will be.
Banana Oat Pancakes (Low FODMAP, Gluten Free & Sugar Free)
3/4 cup oats (gluten free, if needed)
1 egg (or 2 eggs if you omit the milk)
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp vanilla extract
1 ripe banana, peeled
1 1/2-2 tbsp milk (any kind, or omit entirely and substitute with another egg)
2-3 tbsp chocolate chips (optional)
Coconut oil or butter for frying
- Blend all ingredients, except the chocolate chips if using, in a food processor until well mixed. Leave mixture to sit for a bit so it thickens a little. Stir in chocolate chips, if using.
- Heat a frying pan with oil or butter. Dollop the batter into the frying pan, about a tablespoon or so, and spread out a little with a spoon. Cook until bubbles appear on the surface and the underside is golden. Flip and cook until golden brown underneath. Serve warm with butter and maple syrup.