Flourless Chia, Banana & Vanilla Hotcakes – Elle

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 highfor 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

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