Do you ever end up with a single lonely banana lingering in your fruit bowl at the end of the week? Don’t throw it away: Pair it with oatmeal and make these healthy, filling pancakes instead! All they need is a light drizzle of pure maple syrup—plus some chocolate for a decadent finishing touch. And they’re so easy to pull together on a busy Saturday morning.
YIELD: 10 PANCAKES
LOW FODMAP BANANA OATMEAL PANCAKES Recipe
- ½ CUP (113 G) MASHED RIPE BANANA (ABOUT 1 LARGE)
- 1¼ CUPS (285 ML) LACTOSE-FREE OR NONDAIRY MILK, DIVIDED
- 1 TABLESPOON (15 ML) CANOLA OIL OR OTHER NEUTRAL OIL
- 1 CUP (80 G) QUICK-COOKING OATS (GLUTENFREE IF NECESSARY)
- 1 CUP (162 G) BASIC FLOUR BLEND (PAGE 38)
- 1 TABLESPOON (14 G) BAKING POWDER
- 1 TEASPOON SUGAR
- ½ TEASPOON GROUND CINNAMON
- ¼ TEASPOON SALT
- 2 TABLESPOONS (22 G) FINELY CHOPPED DARK CHOCOLATE (OR MINI SEMISWEET CHOCOLATE CHIPS, IF TOLERATED)
LOW FODMAP BANANA OATMEAL PANCAKES Steps
- Heat an electric griddle to 375°F (190°C) or a stovetop griddle over medium heat.
- In a large bowl, combine the mashed banana, 1 cup (235 ml) of the milk, canola oil, and oats.
- Let the mixture sit for 5 to 10 minutes, allowing the oats to soak up the liquid.
- Then stir in the Basic Flour Blend, baking powder, sugar, cinnamon, and salt.
- Stir in the remaining ¼ cup (60 ml) milk and the chopped dark chocolate. Add more milk, if necessary, to bring the batter to a pourable consistency.
- For each pancake, pour ¼ cup (60 ml) batter onto the griddle. Flip after a few minutes, when the bottom edges start to look dry. Cook until golden brown on the other side.
- Repeat with the remaining batter.