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.
Nutritional Information (per serving)
Try these other recipes from Dr. Koufman: