Flourless Chia, Banana & Vanilla Hotcakes

Low FODMAP & Gluten Free – Serves 1


    • 3 tablespoons chia seeds
    • 1 tablespoon chia seeds
    • 3⁄4 tablespoon LSA
    • 1 teaspoon linseeds
    • 1 medium banana, common, unripe
    • 2 eggs
    • 1 teaspoon lemon juice
    • 1 tablespoon peanut oil
    • 1 teaspoon vanilla essence
    • 1 teaspoon coconut or olive oil, for frying


    • 1 teaspoon ground cinnamon, for dusting
    • 1 tablespoon lactose free yoghurt
    • 1 passionfruit, pulp only (optional if tolerated with banana)


  • Peel banana and place it into a plastic bowl, microwave on high
    for 1 minute.
  • Over medium heat, warm a medium non-stick frying pan with oil, ensuring the entire pan is coated.
  • Remove bowl from the microwave and mash the banana with a fork. Add eggs, chia seeds, linseeds, vanilla essence, lemon juice, peanut oil and LSA.
  • Using a hand whisk, whisk the ingredients until combined.
  • Pour half of the mixture into the centre of the frying pan. 
  • Wait for the hotcake to create small bubbles of air before flipping with a wide spatula. 
  • Continue to fry for 2 minutes or until the hotcake is fluffy and cooked through to the centre.
  • Remove hotcake from the frying pan and place on a serving plate.
  • Repeat this frying process for the remaining mixture.
    Serve with cinnamon, passionfruit pulp and yoghurt

Elle Joy Currie

IBS Sufferer

Writer/Creator of Monash University Certified Recipes

A Gluten Free/Low FODMAP Lifestyle

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