I had originally meant to post these recipes last week in collaboration with Gut Week, which still sounds incredibly sexy, however for whatever reasons I didn’t. But I am bringing them to you now. Better late than never. If, like me, you struggle from IBS and food intolerance’s, finding a good recipe for an indulgent weekend breakfast or brunch can be tricky. Not with these recipes, thanks to Love Your Gut.
Blueberry, Banana and Cardamom Pancakes
No flour, no milk, these pancakes have my name all over them and I can’t wait to try them.
Makes 8 pancakes
- 2 medium sized bananas
- 3 eggs
- ½ tsp ground cardamom seeds
- 150g fresh or frozen blueberries
- ½ tbsp vegetable oil
- maple or golden syrup to dribble
Peel the bananas and place them in a tall jug or liquidiser. Add the
eggs and ground cardamom and liquidise thoroughly. Stir in 100g of
Heat a large non-stick frying pan and wipe some vegetable oil around
the pan. Pour 2 tablespoons of batter into the pan for each pancake. You
should be able to fit four to a pan. Cook the pancakes for 3 minutes or
until just set. Flip over and cook for a further two minutes.
Serve the pancakes with extra blueberries, a dribble of syrup and a scattering of desiccated coconut.
Pineapple, Banana and Orange Smoothie
Sunshine in a bottle and with no yoghurt anywhere near it.
- 160g pineapple
- 1 medium banana
- 1 orange, juiced
- 200ml cool water
Place the pineapple, banana and orange in a liquidiser and process
for 30 seconds. Dilute with water and give the drink a final whizz. Pour
into two glasses and enjoy this nutritious smoothie.
Oat Porridge with Fruit and Toasted Seeds
You’ve got to love a soft oat for a sensitive gut.
- 23g rolled oats or oat bran
- 150ml water
- 2 tsp sunflower seeds
- 1 tsp vanilla sugar
- 80g chopped fruit to serve. Choose from blueberries, strawberries, raspberries, or clementines
- 50ml lactose free milk or rice milk
Place oats or oat bran in a saucepan with the water and bring to the
boil. Reduce the heat to a simmer and stir the porridge until it reaches
a creamy consistency. Meanwhile dry roast the sunflower seeds in a
frying pan until golden. Remove the porridge from the heat and stir in
the toasted sunflower seeds and milk. Top with chopped fruit and dust
with vanilla sugar.
Go give them a go and let me know what you think.