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

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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)


  • 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
  • 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


  • 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 🙂

Comments Rating 5 (3 reviews)

6 Responses

  1. Delicious!

    Fantastic recipe. I’ve made it several times. Once I halved the recipe and cooked it completely on the stove top (flipping halfway). Definitely a keeper.

    1. Stephanie,
      We are so pleased to hear this feedback! These comments inspire us. Thank you so much 🙂

  2. delicious!

    Dear Dr. Pauls,
    Delicious! I made this using pineapple as my husband loves pineapple and it was delightful as well.
    I’m so grateful to find your recipes and I have your book as well. This has changed my life and I savor every bite.

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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