We are a family of pancake lovers, and really, what is not to love? The days where pancakes feature for breakfast are happy, messy and wondrously whine-free – usually on the weekend when I have a bit more time to prepare. Over the last couple of years I have experimented with different recipes and I have two low fodmap recipes that I make each week.
This recipe was inspired by my friend Maria’s Buckwheat pancakes from her website truefoodsnutrition.com.au. Over the last year I have tweaked it until I have found the perfect flavour that my family loves. It is easily modified to suit gluten free and dairy free diets which is one of the reasons I love it so much. For a gluten free version replace the spelt flour with buckwheat flour. For a dairy free version use rice/oat/almond milk. If I have leftover batter I make mini pancakes and pack them in the kids lunchboxes spread with a little butter, honey or just plain.
Low Fodmap Spelt and Banana Pancakes
1 extra large egg, beaten (if you only have small eggs, use two)
1 ripe banana, mashed
1 cup of spelt flour (I use wholemeal spelt but white spelt works great as well)
2 teaspoons gluten free baking powder
4 teaspoons flaxseed meal
1 cup of lactose free milk
Coconut oil for pan-frying the pancakes
Mix all of the ingredients together to form a batter. If the batter is too thick, add a little extra milk. Heat a fry-pan over low to medium heat and melt a spoonful of coconut in the pan and spread the oil around the pan. Pour or spoon batter into the pan and cook on both sides.
These pancakes are lovely served with sliced strawberries, banana and a drizzle of maple syrup!