INTRO
These Low FODMAP Strawberry Peanut Butter Protein Pancakes are a fresh, IBS-friendly breakfast packed with plant-based protein and natural sweetness. Made with That Protein Nutty Nutty Peanut Butter, they offer a creamy, nutty flavour while staying gentle on digestion. Perfect for a gut-friendly, high-protein vegan breakfast that feels light yet satisfying.
INGREDIENTS
• 1 scoop That Protein Nutty Nutty Peanut Butter
• ½ cup oats (rolled, blended into flour)
• 1 cup unsweetened almond milk
• ¼ cup fresh strawberries (low FODMAP portion), chopped
• 1 tbsp maple syrup
• 1 tbsp chia seeds
• 1 tsp baking powder
• ½ tsp vanilla extract
INSTRUCTIONS
Blend the oats into a fine flour, then add all ingredients except strawberries and blend until smooth.
Gently fold in the chopped strawberries.
Heat a non-stick pan over medium heat and lightly grease if needed.
Pour small pancakes into the pan and cook for 2–3 minutes, flip, then cook for another 1–2 minutes. Serve warm.
NUTRITION
Calories: 415
Protein: 26g
Serves: 2
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
DIGESTIVE NOTE
These pancakes use low-FODMAP strawberries, oats, and additive-free peanut protein, making them a gentle option for people managing IBS.
INTERNAL LINKS
View all Low FODMAP Smoothie Recipes →
View all Low FODMAP Breakfast Recipes →
View all Low FODMAP Snack Recipes →
Browse All Low FODMAP Recipes →
PRODUCT MENTION
This recipe uses That Protein Nutty Nutty Peanut Butter, a certified Low FODMAP plant protein designed for people with sensitive digestion.