Blissful Low-FODMAP Baked Banana & Cinnamon Pancake; Gluten-free, Dairy-free

This low-FODMAP pancake baked with banana and cinnamon is certain to be your new favorite low-FODMAP recipe for breakfast-in-bed.

Growing up, I used to go crazy for a giant apple pancake baked in the oven with cinnamon. But when I began low-FODMAP eating, this apple-laden pancake was suddenly off-limits.

Not to be discouraged, I substituted bananas and a few other ingredients in my low-FODMAP pancake recipe, and I like my low-FODMAP Baked Banana and Cinnamon Pancake even better. If my family happened to make this low-FODMAP banana pancake for me (hint, hint) this Mother’s Day, I would be one blissful mama.

It is also gluten-free and can be modified easily for a dairy-free recipe.  So easy!

You may also love my low-FODMAP Blueberry Pancakes, or low-FODMAP Protein Waffles. Or check out over 350 more low-FODMAP recipes on the blog.

Be healthy and happy,

Rachel Pauls, M.D.

Blissful low-FODMAP Baked Banana & Cinnamon Pancake Recipe; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.

Serves 4-6

Note: for an individual low-FODMAP banana pancake, divide recipe by 4

Bake 425 F

Cook time 20 minutes (5 minutes prep, 15 minutes bake)

Ingredients

• 4 eggs
• 1 cup lactose-free milk (I used 2% Lactaid®) or low-FODMAP almond milk for dairy free version
• 1 cup Bisquick™ Gluten Free
  • my low-FODMAP recipe swap blog has a copycat recipe if you can’t find this
• 3 tbsp. melted coconut oil
• 1 banana chopped into ½ inch-thick sections
• 1 tsp. cinnamon
• 3 tbsp. granulated sugar
• 1 tsp. vanilla
• Dash of salt
• Garnish:
  • Confectionary sugar, additional sugar/cinnamon mixture or maple syrup

Directions

• Preheat oven to 425 F
• In a large bowl, blend/whisk eggs, Bisquick and salt
• Gradually mix in milk, stirring constantly
• Add vanilla and 1 tbsp. melted coconut oil and combine
• In a separate small bowl, combine sugar and cinnamon
• Place 2 tbsp. coconut oil in a 12-inch skillet, brushing oil up on the sides of the pan
• Line the pan with banana slices
• Sprinkle sugar/cinnamon mixture over bananas
• Place pan over medium-high heat until the mixture bubbles (about 3 minutes)
• Gently pour the batter mixture over the bananas and bake in a preheated oven for 15 minutes
  • For a single banana pancake bake for 7 minutes
• Cut into wedges and sprinkle with confectionary sugar or additional sugar/cinnamon and maple syrup to taste

This low-FODMAP pancake is amazing…you can cut it with a fork 🙂