This recipe is adapted from the lovely Madeleine Shaw’s book Get the Glow, so I really can’t take credit for its deliciousness! What I have done, however, is adapted it to make it low-FODMAP and tummy friendly.
Once you’ve mixed these ingredients together, Madeleine recommends putting them in the fridge for 20 minutes. This helps to thicken them up a bit so they form lovely round pancakes in the pan. I like to make these on a Sunday morning after a longer run, so often I pop them in the fridge whilst I go for a shower!
Instead of 200g ground almonds, use:
100g ground almonds + 50g buckwheat flour + 50g ground/whole oats, depending on your preference
or, if you don’t tolerate almonds well:
50g ground almonds + 50g buckwheat flour + 100g ground oats
180ml unsweetened almond milk or lactose-free milk
1tsp baking powder
pinch of salt
The best bit about this recipe is the simple ingenuity of griddling bananas, blueberries and walnuts in cinnamon-spiced coconut oil. It tastes a dream.
Remember, if your tummy’s anything like mine, try not to have a big portion of food in one sitting; the golden rule is if you still feel hungry after you’ve eaten, wait 20 minutes so you can be sure your stomach has registered all the goodness.