- 1 large banana
Probably the best known, most popular tropical fruit, their name probably derives from the…
- 2 medium eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- pinch of baking powder (gluten-free if coeliac)
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- splash of vanilla extract
- 1 tsp oil
- 25g pecans, roughly chopped
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 125g raspberries
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
In a bowl, mash 1 large banana with a fork until it resembles a thick purée.
Stir in 2 beaten eggs, a pinch of baking powder (gluten-free if coeliac) and a splash of vanilla extract.
Heat a large non-stick frying pan or pancake pan over a medium heat and brush with ½ tsp oil.
Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate. Repeat the process with another ½ tsp oil and the remaining batter.
Top the pancakes with 25g roughly chopped pecans and 125g raspberries.