Easy Banana Pancakes - 2 Recipes! (GF/ DF / LOW FODMAP)

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Have you tried making banana pancakes yet? They are SO easy to make, super healthy, AND there's a million different ways to prepare em (savory or sweet!).

So for today's post, I'm sharing my two favorite varieties: one that's super low calorie and customizable ("2 Ingredient Banana Pancake" - approx. 245 cals + toppings for 2 cakes) , and one that's still light, but has more flavor and texture built into the batter ("Chia Seed Banana Pancake" - approx. 400 cals + toppings for 2 cakes).

Both options are flour free (GF), dairy free, and for people with IBS (like me ) - low FODMap as well!

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"Two ingredient banana pancake"

Prep Time / Cook Time:

- Prep: 1-2 minutes

- Cook: 5-10 minutes

What you'll need: 

- 2 eggs

- 1 banana

- Spices of your choosing (cinnamon, pumpkin, etc.)

- Stevia 

- Touch of Vanilla Extract

Preparation:

Simply blend (or mash by hand) the banana & eggs together, and pour mixture into an oiled or sprayed, heated pan (preferably with coconut oil).

I suggest heating at med-high, and just flip pancakes - about every 2 mins or until fully cooked through.

Makes 2 pancakes!

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Topping Suggestions:

Unless you've added a ton of spices and stevia (which makes it better on its own), you'll likely want to add a bit of extra flavor with some healthy toppings. 

Sweet ideas (recommend choosing one to keep it light): sliced fruit // 2TBS shredded coconut flakes // 1 TBS pumpkin butter // 1-2 TBS peanut butter (or PB2 for lighter option) // 1TBS honey or maple syrup.

Savory ideas*: fried egg, turkey, 1/4 cup avocado

*If you decide to make it savory, don't overdo it with sweetener in the mixture!

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"Chia Seed Banana Pancake"

Prep Time / Cook Time:

- Prep: 5 minutes

- Cook: 5-10 minutes

What you'll need: 

- 1 banana

- 2 eggs

- 1/4 cup almond or coconut milk

- 1 TBS chia seeds

- 2 TBS coconut flour (or other GF flour)

-1 TBS unsweetened coconut flakes

- 1/2 teaspoon stevia

- cinnamon & pumpkin spice (or any spices you like)

Preparation:

- Cover 1 TBS chia seeds with a 1/4 cup almond milk - and let sit (and rise) for 5 minutes or more.

- In a separate bowl, hand mash banana with eggs, flour, spices and coconut flakes (or blend it - if you want less texture).

- Once chia seeds have soaked for 5 minutes, add chia mixture to bowl of additional ingredients & mix well.

- Heat a pan with coconut oil or spray with canola oil & pour 1/2 batter into pan. Let cook thoroughly for a couple minutes, flip, and continue flipping until you feel the pancake is thoroughly cooked.

Makes two pancakes!

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Topping Suggestions:

These pancakes are also good by themselves. But if you want some extra oomph- I would suggest any of the same toppings I shared in the recipe above. 

This morning, I added a tinsy bit of pumpkin butter from Trader Joes to the first pancake, and sprinkled some PB2 onto the second cake while it was cooking (which is why it looks like the above photo). 

You can really add all kinds of stuff on top, or add more toppings to the batter as well (like fruit!) :)). In general, this is just a fun recipe to play experiment with.

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Give these recipes a try, and let me know what you think! Do you have any banana pancake recipes you love? I'd LOVE to try em!

xoxo - Ryan Elizabeth