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
- 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.
- 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.
- Heat some baking spray or oil in a pan and make sure the pan is hot.
- 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.
- 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