Mixing the Batter
In a large bowl, whisk together the oat flour, baking powder, cinnamon, and salt until evenly combined.
In a second bowl, mash the firm banana with a fork until mostly smooth (a few small lumps are fine). Add the lactose-free milk, egg, maple syrup, and melted butter. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix — a few small lumps will give you the fluffiest pancakes. Let the batter rest for 5 minutes; this allows the oat flour to hydrate and the baking powder to activate.
Cooking the Pancakes
Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or coconut oil.
Pour 1/4 cup of batter per pancake onto the hot pan, leaving space between each. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set.
Carefully flip and cook the second side for another 1–2 minutes, until golden brown and cooked through. Transfer to a warm plate and repeat with the remaining batter, adding more butter to the pan as needed.
Serving Suggestions
Stack the pancakes high and top with any of these low FODMAP favorites:
- Fresh blueberries or strawberries
- A drizzle of pure maple syrup
- A dollop of lactose-free Greek yogurt
- A sprinkle of chopped walnuts or pecans
- A pat of butter and a dusting of cinnamon
Make-Ahead & Freezing
These pancakes freeze beautifully. Cool completely, then stack with parchment paper between each pancake and freeze in a zip-top bag for up to 2 months. Reheat in a toaster or 350°F oven for 5 minutes.
Tools & Related Recipes
Use the Portion Calculator to keep banana, oat flour, and toppings inside Monash-approved limits. Want to add a different fruit? The Low FODMAP Food Checker confirms what''s safe in a single tap.
Pair with our Low FODMAP Spinach & Feta Scrambled Eggs for a complete brunch, or see the full low FODMAP breakfast collection.
