A SIBO-friendly spin on a breakfast classic.
- 4 Ripe Bananas, Mashed
- 4 Eggs
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 1 cup Fresh or Frozen Berries (strawberries and or blueberries)
- 1/2 tsp Coconut Oil
In a large mixing bowl, whisk together mashed banana, eggs, baking powder and cinnamon.
Grease a large frying pan or large griddle with coconut oil (without using too much to avoid a “pool” of oil).
Scoop approximately 1/4 cup of batter onto pan or griddle and cook for 3-5 minutes or until the batter begins to “bubble”.
Flip and cook on the other side for about 2-3 minutes.
Top with fresh or frozen berries (strawberries, blueberries and boysenberries are SIBO-safe). For frozen, I like to microwave them and pour the warm berries on top of the cakes!