Healthy Banana Pancakes

Healthy Banana Pancakes
(Last Updated On: May 22, 2020)
Banana Pancakes

Banana pancakes are an amazing and healthy alternative to banana bread.

Lately, I’ve had the habit of making a lot of banana bread, since my boyfriend LOVES it. Every time I make it though, I get frustrated at the amount of sugar and fat that is required to add! First 4 banana’s, then 1 and 3/4 of a cup of sugar and 3/4 of a cup of butter. And I’m not even counting the refined flour and the chocolate that goes in.

The banana bread is delicious, and it’s sure worth it to eat a tiny piece every once in a while. I make sure to keep it to a tiny piece though, the sugar and fat do not agree with my gut and IBS, and usually, I’m left with stomach aches.

Stomach aches after a delicious snack, that should not be the case! So I decided to help myself and everyone else to a recipe of delicious (and healthy) Banana Pancakes with oats!!! Almost as good as banana bread (quoting the boyfriend now)! Sounds pretty great right?

If you keep to controlled portion sizes, the banana pancakes are even low FODMAP! And if you use gluten-free oatmeal, it’s also gluten-free! A great treat for a calm belly!

Now, get cooking and enjoy this delicious treat for breakfast, lunch or as a snack! Either way, it’s great!

banana pancakes

Healthy Banana Pancakes

Recipe by Positive Gut - positivegut.com

Delicious healthy Banana Pancakes for an amazing breakfast, lunch or snack!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 1 person

Ingredients
  

Pancakes

  • 1 banana (yellow, ripe) keep below 100g to stay low FODMAP
  • 2 eggs
  • 40 grams rolled oats low FODMAP up until 50g, use gluten free oats if you need
  • 1 tsp ground cinnamon
  • 1 tsp butter

Topping

  • yoghurt lactose free for low FODMAP
  • 1 tsp maple syrup or honey no honey in the FODMAP diet!
  • 3 halves walnut

Instructions
 

  • Get your blender and add the banana, eggs, oats, and cinnamon to it. Blend until smooth.
  • Heat a baking pan and add a tiny amount of butter.
  • Slowly pour the mixture into the pan until you have a 10-15 cm diameter pancake. Depending on the size of your pan, you could fit multiple (I can fit 4)
  • Once the pancake starts to dry a little on the top and seems to be getting firm, carefully flip it to bake the other side.
  • Once done, transfer the pancakes onto a plate and start over until the mixture is all used.
  • Create a nice stack of pancakes, add some yogurt, maple syrup or honey and the walnuts and make sure to make a nice mess while eating it!


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.