Easter pancakes - Karlijnskitchen.com

Easter pancakes (low FODMAP, gluten-free, lactose-free)

I love having a big breakfast with the holidays and one of my favourite celebratory breakfasts is pancakes. In the past, my holiday breakfasts usually consisted of many bread rolls, croissants, eggs and even some toast with sugar. Those were traditions that we had at home. When I started the FODMAP diet this all changed and now I hardly eat bread anymore.

I also noticed that I like to eat something that is a bit healthy. I realised that it actually doesn’t make me happy when I totally stuff myself with food on a holiday. But of course, it is necessary that the things that I eat on a holiday are good 😉 That gave me the idea to serve pancakes at the Easter breakfast. Pancakes are very festive and something most people won’t eat for breakfast every day. And you can also make them relatively healthy. Perfect for Easter!

Easter pancakes - Karlijnskitchen.com

I made two different kinds of pancakes. A sweet version with banana and peanut butter, my all-time favourite combination and a savoury version with bacon and cheese. So there is something for everyone!

Easter pancakes - Karlijnskitchen.com

Easter pancakes - Karlijnskitchen.com

What do you need

For a stack of 6 or 7 pancakes. The total stack contains 275 calories, 38 gr carbs, 6 gr fat, 15 gr protein and 5 gr fibre. This is excluding the bacon and cheese in the savoury version and the banana-peanut butter topping for the sweet version of the recipe. With toppings, I ended up eating about 400 calories. 

For the pancakes

  • 40 gr oat flour (ground oats)
  • ½ banana (about 50 gr)*
  • ½ teaspoon baking powder
  • 60 gr (1/4 cup)(lactose-free) yoghurt
  • 2 egg whites
  • 1 or 2 tablespoons milk of your choice
  • A pinch of salt

For the sweet topping

  • ½ banana*
  • 15 gr (about one tablespoon) peanut butter
  • Optional: chocolate chips

For the savoury topping

  • 50 gr bacon, cut into strips
  • 20 gr grated cheese

*Note: ripe bananas are low FODMAP up to 1/3 banana per portion (33 g). 1 medium unripe banana is low FODMAP (100 g). Larger portions unripe banana (125 g or more) are high in fructans and therefore high in FODMAPs. Make sure you use an unripe banana in this recipe. It is important to test your own tolerance level for bananas. It is possible that you tolerate ripe banana’s and if that is the case you can keep using them. 

Easter pancakes - Karlijnskitchen.com

How to prepare

  1. Mash the banana and put this in a bowl. Add the oat flour, baking powder, yoghurt, egg whites and salt and stir everything together. Add, depending on how thick the batter is, 1 or 2 tablespoons milk.
  2. For the sweet pancakes stir some chocolate chips into the batter if you use them. Stir the bacon and cheese through the batter for the savoury pancakes.
  3. Heat some baking spray or oil in a pan and make sure the pan is hot.
  4. Pour some batter in the pan. I used a ¼ baking cup to get pancakes of a similar size. Flip the pancakes over when the corners start to set and the batter starts to bubble. Bake the other side shortly. Repeat this until you have used all the batter.
  5. For the sweet pancakes melt the peanut butter in the microwave and cut the other half of the banana in slices. Divide the slices of banana over the stack of pancakes and pour the peanut butter on top. You can also sprinkle some chocolate chips on top. The savoury pancakes are good with a bit of yoghurt or quark on the side.

Happy Easter! What is your favourite Easter breakfast?
Will you let me know if you decide to make these pancakes? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

Easter pancakes - Karlijnskitchen.com
This is what happens when I attempt to make a creative picture with a stack of pancakes balancing on a fork 😉

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Een stapeltje glutenvrije pannenkoeken met banaan en pindakaas

Easter pancakes (low FODMAP, gluten-free, lactose-free)


  • Author: Karlijn
  • Total Time: 30 mins
  • Servings: 1 1x

Description

Festive pancakes for Easter breakfast! Sweet pancakes with banana and peanut butter and savoury pancakes with bacon and cheese. Low FODMAP, GF and LF


Ingredients

Scale

For the pancakes

  • 40 gr oat flour (ground oats)
  • ½ banana (about 50 gr)
  • ½ teaspoon baking powder
  • 60 gr (1/4 cup)(lactose-free) yoghurt
  • 2 egg whites
  • 1 or 2 tablespoons milk of your choice
  • A pinch of salt

For the sweet topping

  • ½ banana
  • 15 gr (about one tablespoon) peanut butter
  • Optional: chocolate chips

For the savoury topping

  • 50 gr bacon, cut into strips
  • 20 gr grated cheese

Instructions

  1. Mash the banana and put this in a bowl. Add the oat flour, baking powder, yoghurt, egg whites and salt and stir everything together. Add, depending on how thick the batter is, 1 or 2 tablespoons milk.
  2. For the sweet pancakes stir some chocolate chips into the batter if you use them. Stir the bacon and cheese through the batter for the savoury pancakes.
  3. Heat some baking spray or oil in a pan and make sure the pan is hot.
  4. Pour some batter in the pan. I used a ¼ baking cup to get pancakes of a similar size. Flip the pancakes over when the corners start to set and the batter starts to bubble. Bake the other side shortly. Repeat this until you have used all the batter.
  5. For the sweet pancakes melt the peanut butter in the microwave and cut the other half of the banana in slices. Divide the slices of banana over the stack of pancakes and pour the peanut butter on top. You can also sprinkle some chocolate chips on top. The savoury pancakes are good with a bit of yoghurt or quark on the side.
  • Prep Time: 30 mins

Nutrition

  • Calories: 275
  • Fat: 6
  • Carbohydrates: 38
  • Fiber: 5
  • Protein: 15

 

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