Method

Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm.

In a bowl, mix the gluten free flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs and lactose free milk. Whisk to a smooth batter without any flour lumps.

Heat a little oil in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out.

Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden.

Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.

Recipe from Good Food magazine


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Ingredients

8 rashers smoked streaky bacon (or pancetta strips)

140g gluten free self-raising flour

1 tsp gluten free baking powder*

2 tbsp light soft brown sugar

2 ripe bananas, 1 mashed, 1 thinly sliced

2 large eggs

Oil to fry

125ml lactose free milk

maple syrup

*do check, many baking powder mixes add gluten

Low FODMAP Recipe

Banana pancakes with crispy bacon & syrup

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