These low fodmap pancakes made with almond and coconut flour are nutrient-dense and the perfect low fodmap breakfast to enjoy while on the low fodmap or SIBO diet.
The SIBO pancakes are suitable for phase 2 of the SIBO diet, where you can enjoy a tsp of honey and ¼ cup of blueberries on top.
I spiced the low fodmap pancakes with ground ginger and cinnamon, which are excellent spices for SIBO, and make these pancakes super tasty.
Eggs bind the pancakes and are an excellent source of choline required by the PEMT gene to make phosphatidylcholine, which promotes bile flow from the gallbladder.
A choline deficiency is associated with fatty liver and a sluggish gallbladder resulting in poor bile flow. Insufficient bile is an underlying cause of SIBO.
This low fodmap pancake recipe made 1-2 servings—either a giant pancake, two medium pancakes, or three small pancakes. I messed up one of the pancakes during the flip, so I didn’t get a photo of all 3.
I am currently a breastfeeding mom with a big appetite, so I ate all 3 of the low fodmap banana pancakes with blueberries and was full for hours. If you like a lighter breakfast, then you may not want the entire serving.
Either way, you will be satiated off these SIBO pancakes full of protein, un-processed fats, and liver cleansing carbohydrates from the blueberries.
How to make low fodmap pancakes
I used a combination of a coconut and almond flour blend. You can either buy coconut and almond flour or make your own. I chose to make fresh ground flour by blending shredded coconut and whole almonds in my optimum 900 high-speed blender until flour consistency.
Combine the flour in a bowl and add in the baking soda, cinnamon, and ginger. Stir with a spoon before adding in mashed banana and two eggs. Use an immersion blender to get a pancake batter that is free of any chunks.
Melt a tsp of coconut oil in a large pan over medium heat. Pour the batter into the pan, dividing it into three small pancakes. Flip the low fodmap pancakes after cooking for a couple of minutes on one side. Continue to cook the other side until golden brown.
In a small pot, heat ¼ cup frozen blueberries until thawed and warm.
Serve the low fodmap banana pancakes with a tsp of honey and blueberries.
Before you make these delicious SIBO pancakes be sure to sign up for my gut health guide and gain access to my FREE resource library with recipe E-books for SIBO and IBS.
Low Fodmap Pancakes with Blueberries and Banana – SIBO friendly and GF
- frying pan
- immersion blender
- ½ banana
- ¼ cup coconut flour
- ¼ cup almond flour
- 2 eggs
- ½ tsp baking powder
- ½ tsp cinnamon
- ½ tsp ginger powder
- ¼ cup blueberries
- 1 tsp honey
- 1 tsp coconut oil
- In a bowl combine coconut flour, almond flour, ginger, cinnamon and baking soda. Stir with a spoon. Add in eggs and mashed banana then blend into a wet batter using an immersion blender.
- Melt 1 tsp of coconut oil in a pan over medium heat and pour batter into 3 small pancakes. Cook for approximately two minutes before flipping using a spatula and cooking the other side until golden brown.
- Heat 1/4 cup frozen blueberries in a small pot until warm.
- Serve the low fodmap pancakes with warm blueberries and 1 tsp honey on top!