/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Low-FODMAP banana and oat pancakes

Low-FODMAP banana and oat pancakes
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

Pancakes made with mashed bananas and oats make a tasty and nutritious twist on a classic brunch dish.

By Priya Tew

Shopping list

Ingredients

To serve

Recipe tips

Method

  1. Mix the mashed bananas, oats and pumpkin seeds in a bowl. Break in the eggs and mix together thoroughly.

  2. Heat a small frying pan over a high heat and grease it well. Once it is hot, reduce the heat to medium. Add a tablespoon of the mixture, spread it out a little and cook for a few minutes, or until the top is starting to set and the underside is golden brown. Using a spatula, turn and cook the other side until golden brown. Repeat until you have used all the mixture, if you have a large pan you can cook a few pancakes at a time.

  3. Serve the pancakes with maple syrup, yoghurt and berries.

Recipe tips

Lactose is a FODMAP but some people on the low-FODMAP diet can have lactose. Many yoghurts are low in lactose or lactose free. Plain soya yoghurt is lactose free.