A stack of low FODMAP banana egg pancakes on a plate with red fruits

Low FODMAP banana egg pancakes

This recipe is almost too simple to share, but I wanted to share it anyway. A basic recipe for low-carb and low FODMAP banana egg pancakes.

If you read my latest blog, you might have seen that I am currently following a SIBO diet.

My IBS complaints kept getting worse and worse lately and some research by my dietician showed that I have SIBO (small intestinal bacterial overgrowth).

I am following a strict diet at the moment to hopefully kill the bad bacteria in my gut and help the good bacteria to thrive again.

This diet is a combination of a low-carb diet and a low FODMAP diet and I was searching for something tasty that I could make for breakfast.

I love a sweet breakfast in the morning and pancakes are always a treat. So I made the well-known low FODMAP banana egg pancakes but with a little twist.

How to make low FODMAP banana egg pancakes

The standard recipe for banana egg pancakes is 1 banana and 2 eggs. But on this SIBO diet, I have to eat low-carb and because of that, I can only eat half a banana as a serving of fruit. Bananas are relatively high in carbs.

So I changed the recipe a little bit and used 1/2 banana and 2 eggs instead. Next to that, I add a splash of almond milk and 2 tablespoons of almond flour (ground almonds) to the mixture.

I mix all of this together and with this batter, I make the pancakes.

I love serving pancakes with a handful of raspberries or blueberries. I use frozen ones that I heat up in the microwave for a minute.

In 10-15 minutes, I have a delicious low FODMAP and SIBO diet-proof breakfast!

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A stack of low FODMAP banana egg pancakes on a plate with red fruits

Low FODMAP banana egg pancakes

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5 from 1 review

  • Author: Karlijn
  • Total Time: 15 minutes
  • Servings: 1 1x
  • Diet: Gluten Free


A simple and healthy breakfast: low FODMAP banana egg pancakes with red fruits. Simple to make. Low-carb, SIBO diet-proof, gluten-free and lactose-free.


  • 2 eggs
  • 1/2 banana
  • 2 tbsp almond flour (ground almonds)
  • A splash of unsweetened almond milk
  • A pinch of salt
  • 50 g raspberries or blueberries for serving (I use frozen ones)
  • Olive oil for baking


  1. Mash the banana and put it into a bowl.
  2. Break the eggs in the bowl.
  3. Add almond flour, almond milk, and a pinch of salt. Whisk well.
  4. Heat some olive oil in a pan.
  5. Add a little bit of batter to make a small pancake. I make 3 at a time in a large pan and this recipe makes about 6 mini pancakes in total.
  6. Fry on low heat until the batter sets and flip the pancake around. Fry for another minute and take the pancake from the pan. Repeat for the remaining batter.
  7. Make a stack of pancakes on the plate.
  8. Thaw the fruit for 1 minute in the microwave and serve this next to the pancakes.
  9. Serve immediately.
  • Category: Breakfast
  • Method: Frying
  • Cuisine: International


  • Serving Size: 1 serving
  • Calories: 424
  • Fat: 31
  • Carbohydrates: 12
  • Fiber: 3
  • Protein: 17

Together we go for a calm belly!

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  • Linda says:

    Like you, I have been diagnosed with IBS/SIBO. The SIBO diagnosis was this week and I’ve been doing lots of internet searching to determine what I can and can’t eat. This morning I really wanted pancakes — my comfort food — and found this recipe. They are tasty and remind me of crepes or Swedish pancakes. I put a thin smear of peanut butter on them and ate them with strawberries and blueberries. Thank you for giving me hope that I can make it through this challenging time and still eat some good food!

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