Stuffed Vegetables

6 (SERVING SIZE: 2 PANCAKES (102 grams, 3,6 oz)








  • 1 cup (112 grams) quinoa flour
  • 1 cup (240 ml) almond milk
  • 1 medium (118 grams) banana, 7-8" long
  • 1 teaspoon (5ml) pure vanilla extract
  • 1 tablespoon (15ml) 100 % pure maple syrup
  • 1 tablespoon (15ml) cold-pressed coconut oil, melted
  • 2 pastured eggs
  • 2 teaspoons (9,2 grams) gluten-free baking powder
  • ¼ teaspoon (1,5 grams) salt

        Coconut oil for cooking



Mix together the quinoa flour, baking powder and salt in a large bowl.

Whisk together almond milk, eggs, maple syrup, vanilla, coconut oil, and the mashed banana.

Add dry ingredients to milk mixture and whisk until moistened.

Heat a non-stick skillet over medium heat.

Melt the coconut oil and moisten a paper towel with it.

Rub skillet with an oiled paper towel.

Scoop 3 tablespoons of batter onto the skillet.

Spread batter into a round shape.

Brown on both sides.

Flip the pancake with a spatula.

Rub the skillet with oil and continue with the rest batter.


low fodmap icon gluten free icon  phase2 diet icon
oat crackers nutritional table

Gluten-free /Vegetarian


[The recipes are property of the Digestive Nutrition Clinic and have been overseen by our Registered Clinical Dietitian Nutritionist and FODMAP expert. ]