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 tsp coconut oil, for frying
Instructions
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.
Notes
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
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.
- Cook Time: 10 minutes
- Diet: Vegetarian