Banana Pancakes with Butterscotch sauce

A while ago I came across the 2 ingredient pancakes.. 1 banana, 2 eggs. I tried these but found them too eggy and they did not satisfy my pancake cravings therefore I came up with this recipe for banana oat pancakes instead. Make these extra special by serving them with butterscotch sauce.


  • 1 banana (approx 100g. Use an unripe banana if still on the low FODMAP elimination phase)
  • 1 egg (or 2 egg whites if you do not tolerate egg yolks)
  • 1/2 cup gf oats (grind into flour)
  • 1/3 tsp gf baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla paste
  • a little almond milk if too thick

Butterscotch sauce:

  • 35g butter
  • 70g demerera sugar
  • 1/4 tsp salt
  • 70mls lactose free cream


  1. Blend everything together until you form a batter.
  2. Use about 1/4 cup of batter for each pancake. Scoop and cook on medium heat. If the heat is too high they could burn on the outside.
  3. Once the mixture starts to bubble flip over.  Cover the pan while cooking as this will help the pancakes to rise. Cook for a further 2 minutes.
  4. To make the butterscotch sauce place the butter, salt and demerara sugar in a saucepan on low heat.
  5. Once the butter starts to melt, add the lactose free cream. Stir continuously until all the sugar has dissolved.
  6. Turn the heat up slightly and once the sauce starts to bubble stir for a further 1 minute and take off the heat.

Nutritional info:

341 kcals, 59g carbohydrates, 12g protein and 9g fat (of which 2g saturated fat)

if made with egg whites: 305kcal, 59g carbohydrates, 13g protein, 4g fat (of which 0.6g saturated fat)

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