Banana Pancakes

These banana pancakes are Low FODMAP, Gluten Free, Refined Sugar Free and Low Lactose.

Serves: 3 (approximately 3 pancakes per serve)


  • 1/2 cup of White Rice Flour
  • 1/2 cup of Tapioca Flour
  • 1/4 cup of Brown Rice Flour
  • 1/4 cup of GF Flour
  • 2 tsp of Baking Powder
  • Sprinkle of Salt
  • 1 Green Banana- Mashed
  • 2 Eggs
  • 1 cup of Almond Milk
  • 1/2 tsp of Vanilla Extract
  • 2 tbsp of Rice Malt Syrup
  • 1/2 tsp of Apple Cider Vinegar
  • 2 tbsp of Butter- Melted


In a bowl whisk together all of the dry ingredients until combined. In a seperate bowl add the mashed banana, eggs, almond milk, vanilla extract, rice malt syrup and butter, whisking to combine. Add the dry ingredients into the wet ingredients mixture and fold through. Finish by whisking the mixture to make sure it is fully combined, trying not to over mix. Heat a pan on a medium to low heat, and grease with butter. Spoon the batter into the pan and cook for 1-2 minutes on each side. Serve warm with your favourite toppings.

Recipe Notes:

This recipe is extremely versatile. Which makes it a perfect recipe for lockdown as there’s no need to go to the supermarket to grab the ingredients. Although I use 4 different types of flour, you can experiment using the flour you already have. As the same with milk, I’m sure any kind of milk would work!

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