Description
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.
Ingredients
Scale
- 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
Instructions
- Mash the banana and put it into a bowl.
- Break the eggs in the bowl.
- Add almond flour, almond milk, and a pinch of salt. Whisk well.
- Heat some olive oil in a pan.
- 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.
- 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.
- Make a stack of pancakes on the plate.
- Thaw the fruit for 1 minute in the microwave and serve this next to the pancakes.
- Serve immediately.
- Category: Breakfast
- Method: Frying
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 424
- Fat: 31
- Carbohydrates: 12
- Fiber: 3
- Protein: 17
