Prep: 5 mins

Cook: 10 mins

Yields: 4 servings

Simple yet delicious, these SIBO friendly basic pancakes are perfect for breakfast, brunch, dessert or as a snack. Pair with your favourite condiments.

Basic Pancakes 786x1048


  • 1 banana
  • 4 eggs (ideally free-range)
  • 4 tbs almond flour (ground almonds)
  • 1 tsp baking powder
  • 2-4 tbs butter (or coconut oil if dairy free)


  • Place all ingredients except the butter in a blender and blitz until really well combined.
  • Heat a skillet over a medium heat. Melt 1 tablespoon of butter (or coconut oil) in the pan and then pour some pancake mixture into the pan. You might like to make one big pancake or a few smaller pancakes.
  • Cook until small bubbles appear on the surface of the pancake. Flip and then cook the second side until golden brown.
  • Remove from the pan and set aside on a warm plate or keep in a lightly warmed oven until all pancakes are cooked. Repeat the process, melting new butter (or coconut oil) and cooking more of the pancake batter until all of the batter has been used.
  • Serve warm with any toppings of your choice.


  • If you can't tolerate almonds but can tolerate another nut flour, feel free to substitute it with that. If using coconut flour, you will need to add some extra moisture as coconut flour is more absorbent. You can add some extra water to the mixture.

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11 thoughts on “Basic Pancakes”

    1. Hi Hanna
      I have tried many times (and failed) to make an egg free SIBO pancake so unfortunately this recipe doesn’t lend itself to being egg free. Hopefully one day I will nail the recipe, and as soon as I do, I’ll share it, I promise!

  1. I have a sensitivity to almond flour , can I blend hazelnuts and use that instead ? ( I don’t like the texture of coconut) thanks

    1. Rebecca Coomes

      Hi Kay
      I haven’t tried that myself, but I don’t see why it wouldn’t work. Please let me know how you go!

  2. I tried these and they turned out super well.

    I decided to modify them a bit by adding a sprinkle of the spices used in the banana Chai muffin recipe, along with a little but of vanilla and a sprinkle of stevia.

    I served them with a tiny bit of honey and 2tbs of homemade coconut whipped cream (coconut cream, vanilla and a sprinkle of stevia) and they were super delicious!!!

    1. Hi Donna
      You can use coconut flour, however you will need to modify the quantities of flour to moisture, as coconut is much more absorbant than almond meal.

  3. Would these be acceptable for phase 1 restricted if you subbed the banana for maybe canned pumpkin and the butter for ghee and/or coconut oil? I don’t see in the dietary guidelines if baking soda or baking powder are “ok” at any point in the diet as a whole. Can you advise?


    1. Rebecca Coomes

      I haven’t tried these pancakes with pumpkin purée so let me know how they turn out if you do! Baking powder and soda can be tolerated by some, not by others. It’s really a case by case scenario. Go for a brand that doesn’t contain fillers and is gluten-free. Given it’s such a small amount that you use, it’s generally ok.

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