2. Crack the egg into the bowl with the mashed banana and add the vanilla extract. Then, mix these ingredients together and set them aside.
3. Pour the gluten-free rolled oats into a blender and blend the oats into a flour.
4. Then add the cinnamon and baking powder to the oat flour and mix the ingredients. I like to blend the oats in a smaller blender (eg. Vitamix/Ninja/Bullet) so I can just add the rest of the dry ingredients to the cup and shake it to mix it up (AND this avoids dirtying another bowl).
5. Once the dry ingredients are combined, add them to the wet ingredients in the medium bowl and use a spoon or spatula to combine.
6. Put the butter into a frying pan and warm the pan up on medium heat.
7. Once all of the ingredients are combined and the pan is heated, use a large spoon or ladle to scoop the pancake batter into the frying pan. I recommend making smaller pancakes with this batter to ensure a good consistency (about the size of a hockey puck).
8. Cook the pancakes on medium heat until the underside is golden brown and then flip to brown the other side.
9.Finally, top your pancakes with your favourite toppings and ENJOY!
*Keep in mind that different people will always have unique trigger foods. These products and foods have worked well for me, but they may not for everyone. Overall this is a low FODMAP recipe but playing around with portion sizes, substituting ingredients, and the amount of each ingredient can be helpful if you react to any of these foods!