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–+ servings
An aerial view of a bright blue ceramic plate topped with gluten free protein pancakes smothered in peanut butter and topped with banana coins, choc chips and maple syrup. The plate sits on a white marble table that is in filtered sunlight.

Banana protein pancakes

Gluten free, grain free, SIBO bi-phasic friendly, low FODMAP option
*Recipe uses Australian cups and measures. Use gram weights and ml for international accuracy
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Prep Time 5 minutes
Cook Time 5 minutes
Course Breakfast, Snack
Cuisine Food Intolerance Friendly
Servings 1 person

Ingredients
  

For the pancakes

  • 75g (1/2 medium - large) banana (see notes)
  • 20g whey protein isolate (see notes)
  • 1.5g (1/4 teaspoon) baking soda
  • 25g (1 tablespoon)* (25g) peanut butter, almond butter or coconut butter (not coconut oil)
  • 20ml (1 tablespoon)* oil of choice
  • 1 extra large egg (45-55g, weighed out of shell)
  • 5ml (1 teaspoon)* white vinegar or lemon juice

To finish (optional)

  • maple syrup, for drizzling
  • blueberries, to top
  • yoghurt, to finish

Instructions
 

  • Combine all the ingredients except the vinegar in a small mixing bowl. Whisk until a batter forms. If the batter is very thick, add a tablespoon (20ml) of water or milk. The batter should be on the thin side, easily pourable but still a batter - like a thin custard.
  • Thoroughly heat a pan over a low-medium heat, then add the oil or butter. I make 4 medium pancakes from this volume of batter.
  • Cook each pancake for 1 or so minutes until the top has a few little bubbles. If you slip a spatula under the edge, the surface of the pancake should appear to have a skin. Flip the pancake and cook on the other side until cooked through, noting that you will probably need to adjust the heat. If your pancake splits as you flip it, cook it a little longer on the first side next time.
  • Repeat with the remaining pancakes and serve with the toppings of your choice. These pancakes are best eaten straight away as they tend to become dry as they cool.

Notes

  • To make these pancakes low FODMAP, use an unripe banana or a ripe sugar banana. Use gram measurements to ensure best results.
  • For a low FODMAP option, use peanut butter instead of almond butter. For a SIBO bi-phasic option, use almond, coconut or macadamia butter. 
  • For best results, use a pure WPI with no fillers, fibres or gums. I haven't tried this recipe with a vegan protein powder yet, but stay tuned. 
Keyword gluten free protein pancakes, whey protein pancakes
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