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
- 35g butter
- 70g demerera sugar
- 1/4 tsp salt
- 70mls lactose free cream
- Blend everything together until you form a batter.
- 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.
- 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.
- To make the butterscotch sauce place the butter, salt and demerara sugar in a saucepan on low heat.
- Once the butter starts to melt, add the lactose free cream. Stir continuously until all the sugar has dissolved.
- Turn the heat up slightly and once the sauce starts to bubble stir for a further 1 minute and take off the heat.
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)