You would not guess it but these pancakes do not contain a grain of flour, yet they hold together really well. They are incredibly easy and quick to make if you have a stick blender or a liquidiser.
Makes 8 pancakes
| Per portion (70g) | Per 100g | |
| Calories | 77kcal | 114kcal |
| Fat | 3.3g | 4.9g |
| Protein | 3.3g | 4.9g |
| Carbohydrate | 8.9g | 13.2g |
| Sugars | 7.6g | 11.2g |
| Fibre | 0.7g | 1.1g |
| Sodium | 32mg | 47mg |
| FODMAPs | None |
These gut-friendly recipes have been formulated by the experts at Love Your Gut. For more information and tips on maintaining a healthy gut, visit http://www.loveyourgut.com/download-a-gut-week-pack/. Photographs by Joan Ransley.
2 medium sized bananas
3 eggs
½ tsp ground cardamom seeds
150g fresh or frozen blueberries
½ tbsp vegetable oil
maple or golden syrup to dribble
Peel the bananas and place them in a tall jug or liquidiser. Add the eggs and ground cardamom and liquidise thoroughly. Stir in 100g of blueberries.
Heat a large non-stick frying pan and wipe some vegetable oil around the pan. Pour 2 tablespoons of batter into the pan for each pancake. You should be able to fit four to a pan. Cook the pancakes for 3 minutes or until just set. Flip over and cook for a further two minutes.
Serve the pancakes with extra blueberries and a dribble of syrup.