Banana pancakes
Everyone loves pancakes, and if you simply want to enjoy your favourite weekend breakfast in a healthier way, look no further!
These pancakes taste like the ultimate indulgent treat, says UK-based recipe developer and blogger Eli Brecher.
CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.
Ingredients
- 1/2 cup oat flour (just grind oats in a food processor)
- ¾ firm banana (save ¼ for topping)
- 1 egg
- 2 tbsp almond milk
- ½ tsp cinnamon
- 1 tsp baking powder
- 2 tbsp coconut oil, for frying
Method
- Mix the wet ingredients well in a large bowl and the dry ingredients in another.
- Add the dry ingredients to the wet ingredients and whisk everything together thoroughly.
- Heat the oil in a frying pan and add 2 tbsp of the batter per pancake.
- Cook for about 2 mins per side until golden, then flip. Continue with the rest of the batter.
- Top with remaining banana slices and an optional drizzle of maple syrup! Serve hot.
About Eli
Eli Brecher is a UK-based recipe developer, blogger, food stylist and photographer. She has been living with Crohn’s disease from the age of 8, and is pursuing a degree in human nutrition. Follow her on Instagram @cerealandpeanutbutterand read her blog elibrecher.co.uk
Cooking time
10 mins
Serves
This recipe serves 2