Breakfast
Egg-Free Banana Oat Pancakes
Soft, moist pancakes made without eggs, using very ripe banana and apple puree to bind finely ground oats. They cook up tender in a lightly oiled pan and are meant to be enjoyed plain and warm.
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Ingredients
- 120 g finely ground oats
- 1 large very ripe banana
- 2 tbsp apple purée without acidifiers
- 160 ml oat drink or lactose-free milk
- 1 tsp baking powder
- 1 tsp rapeseed oil for the pan
Method
- Mix the finely ground oats with the baking powder.
- Prepare the very ripe banana and combine with the milk or oat drink and the egg or apple purée.
- Fold the wet ingredients briefly into the dry and rest for five minutes.
- Cook small pancakes in a non-stick pan with very little oil over medium heat.
- Serve warm without chocolate, citrus or very rich toppings.
Why this recipe is gentle
Ripe banana and mild apple puree keep these low-acid and naturally sweet, cooked in very little oil. There is no chocolate, citrus or rich topping, and the batter uses lactose-free milk or oat drink.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Fruit and leavening can be tolerated differently, so start with a small portion if you are sensitive.
- Skip chocolate, citrus and very rich toppings and serve the pancakes warm and plain.
- Use the smallest amount of oil that keeps them from sticking.
