There's no better way to start the day reflux-free than with these banana pancakes. Banana and oat flour both have reflux-fighting power, and will give you a great base to keep your reflux at bay all day long.
2 tbsp light brown sugar
1⁄2 cup oat flour
1⁄2 cup all-purpose flour
1 tsp baking powder
1⁄2 tsp salt
1⁄8 tsp nutmeg
2 large eggs
3 bananas, blended or food processed
2 Tbsp (1 oz.) non-fat sour cream or buttermilk
Milk (poured to desired consistency)
1 tbsp butter (for cooking)
Maple syrup, as desired
- Mix light brown sugar, oat flour, all-purpose flour, baking powder, salt, and nutmeg together in a bowl.
- Whisk in the sour cream or buttermilk, the eggs, and the bananas.
- If the mixture is too thick, add milk a few tablespoons at a time.
- Preheat a non-stick pan over low to medium heat. Wipe a paper towel that has been rubbed with butter on the bottom of the pan. (Remove excess butter with the same paper towel and use again before cooking the next pancake.)
- Using a ladle, pour some batter into the pan.
- Flip pancake when the underside is golden brown, and cook until no longer wet inside.
- Keep warm until all the pancakes are ready.
- Serve with maple syrup, and can be topped with diced apples.
- I like to use Canadian D-grade maple syrup (equivalent of grade C in the U.S.) for its darker color and stronger flavor.
- Cooking in a non-stick pan allows you to use butter sparingly.
- You can make your own oat flour by blending rolled oats in a food processor or blender until fine.
- If you make the batter the night before, don’t add the baking powder until just before cooking. This batter will be slightly darker, but the result will be just as delicious.
- Adding a tiny bit of diced mango to the batter just before cooking gives these pancakes a great flavor and pleasing color.
Nutritional Information (per serving)
Try these other recipes from Dr. Koufman:
Recipe reprinted from Dropping Acid, The Reflux Diet Cookbook & Cure, by Jamie A. Koufman, MD, F.A.C.S.