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

Low FODMAP banana egg pancakes

  • 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

Keywords: low FODMAP banana egg pancakes, gluten-free banana egg pancakes, low-carb pancakes, SIBO pancakes