Madeleine Shaw’s almond banana breakfast pancakes

This recipe is adapted from the lovely Madeleine Shaw’s book Get the Glowso 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 

2 eggs

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.

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