With only a handful of ingredients, these Low FODMAP Pancakes with Raspberries will quickly become a breakfast favorite!
Ingredients
2 small
Banana (s)
(unripe)
2 large
Egg
1/4 cup
Gluten free flour
(all purpose)
Coconut oil
(for cooking)
1/4 cup
Maple syrup
20 fruit
Raspberries
slices
Banana
(for garnish (optional))
Instructions
Place bananas, eggs, and flour in a blender. Cover and blend until smooth.
In a large skillet, heat coconut oil over medium heat. Once hot, scoop 1/4 cup portions of batter into skillet and cook for about 2 minutes per side, or until done. Remove from heat and set aside. Repeat with remaining batter.
Top pancakes with maple syrup, raspberries, and optional banana slices.
