Banana Almond Flour Pancakes
Enjoy a cozy, comforting breakfast with these fluffy low-FODMAP banana pancakes that are completely SIBO-friendly. This easy, single-serving recipe combines a nutrient-dense almond flour base with a hint of warm cinnamon, a fresh egg, and mashed banana, creating a naturally sweet batter that cooks up beautifully golden brown in just minutes. It is the ultimate weekend-style morning treat tailored perfectly for a single portion with minimal cleanup.
To ensure peak digestive comfort, this recipe utilizes a firm, slightly green banana, which contains less fermentable sugars than a ripe one and is highly tolerated by sensitive systems. Naturally gluten-free and dairy-free, this gut-healthy breakfast allows you to satisfy your pancake cravings without the bloating, gas, or heavy feeling often triggered by traditional wheat flour. It is a fantastic option for anyone managing IBS, navigating a SIBO protocol, or simply looking for a wholesome, low-carb start to their day.
Ingredients
- 1 Egg
- ¼ cup Almond Flour
- ⅓ Firm Banana, mashed (Use Firm, Slightly Green Banana for Best Low-fodmap Tolerance)
- ¼ tsp. Cinnamon
- ½ tsp Baking Powder
- 1 tsp. Coconut Oil or Butter for Cooking
- 1 tbsp. Maple Syrup (Optional)
Preparation
Step 1
Add the mashed banana and egg to a small bowl and whisk until fully combined.
Step 2
Stir in almond flour, cinnamon, and baking powder.
Step 3
Heat a nonstick skillet over medium-low heat and add coconut oil.
Step 4
Pour batter into 3–4 small pancakes.
Step 5
Cook for 2–3 minutes per side, until golden brown and cooked through.
Step 6
Serve with a drizzle of maple syrup if desired.
