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FODMAP banana pancakes dairy free served with blueberries and maple syrup
Sarah

FODMAP Banana Pancakes (Dairy Free) – Comfort Without Bloating

FODMAP banana pancakes dairy free and gut-friendly, made with firm banana, rice flour, and almond milk for a bloat-free breakfast.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 serving
Course: Breakfast
Cuisine: Low FODMAP
Calories: 210
Ingredients Method Nutrition Notes

Ingredients

  • All the ingredients for a gut-friendly banana pancake recipe simple and dairy free
  • ½ firm banana
  • 2 eggs
  • ¼ cup almond milk unsweetened
  • ½ cup rice flour
  • ½ tsp baking powder
  • ¼ tsp cinnamon
  • ¼ tsp vanilla extract
  • Coconut oil for cooking

Method

  • 1. Mash the banana until slightly chunky.
  • 2. Whisk in eggs, almond milk, and vanilla.
  • 3. In a second bowl, mix rice flour, baking powder, and cinnamon.
  • 4. Combine wet and dry mixtures.
  • 5. Heat oil in nonstick skillet on medium-low.
  • 6. Scoop batter (2–3 tbsp per pancake) into skillet.
  • 7. Cook 2–3 minutes per side.
  • 8. Serve warm with toppings.

Nutrition

Serving: 1stackCalories: 210kcalCarbohydrates: 25gProtein: 7gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 6gCholesterol: 125mgSodium: 120mgFiber: 2gSugar: 6g

Notes

Stick to ½ banana max to stay low FODMAP.
Store in fridge for 3 days or freeze for 2 months.
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