This banana and blueberry pancake recipe is low FODMAP and low gluten, it's one of our Dietitian Juliette's favourite pancake recipes!

Ingredients for 6-8 pancakes:

• 2 yellow bananas (not spotted)
• 100gm quinoa flour
• 125ml almond or oat milk
• 2 eggs
• 1 vanilla pod (seeds) or 2 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp apple cider vinegar
• 100gm blueberries

To serve (optional)

• Coconut yoghurt
• Blueberries
• Maple syrup

How to make:

1. Mash the banana thoroughly in a large bowl and then add the remaining ingredients except the blueberries. If you’re in rush, use a food processor.

2. Once the batter has formed, add the blueberries and stir gently.

3. Heat a pan and melt a little bit of coconut oil or ghee. Pour approx 3 tbsp of the batter in and allow it to cook for a couple of minutes, or until the top begins to bubble and the sides begin to solidify.

4. Gently flip the pancake over and cook for a couple of minutes.

5. Repeat with the remaining batter or keep it in the fridge for later (can be kept up to 2 days but no more).

6. Serve with some coconut yoghurt and extra blueberries.

Note and alternatives

Unripe bananas are low in fructan up to 100gm, so make sure to not eat the all dough at once (I know it’s tough!).

You can try other GF and LF flour such as quinoa, rice, buckwheat, sorghum…

If you would like advice about a low FODMAP or gluten free diet please reach out to our team for a consultation. There are several Dietitians and Nutritionists in our team who would love to help, including Juliette Janvresse who specialises in digestive health/gut issues and has provided this delicious recipe!