Banana pancakes sprinkled with chopped pecans and raspberries

Banana pancakes

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(125 ratings)

Prep: 5 mins Cook: 5 mins


Serves 2 (makes 4)

Gluten-free banana pancakes you can whip up in just 10 minutes! Scatter with pecans and raspberries to enjoy a low-calorie yet indulgent breakfast

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal243
  • fat15g
  • saturates2g
  • carbs15g
  • sugars14g
  • fibre4g
  • protein9g
  • salt0.3g
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  • 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

    Baking powder

    bay-king pow-dah

    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
    Pecan nuts



    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…


  1. In a bowl, mash 1 large banana with a fork until it resembles a thick purée.

  2. Stir in 2 beaten eggs, a pinch of baking powder (gluten-free if coeliac) and a splash of vanilla extract.

  3. Heat a large non-stick frying pan or pancake pan over a medium heat and brush with ½ tsp oil.

  4. 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.

  5. Top the pancakes with 25g roughly chopped pecans and 125g raspberries.

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Comments, questions and tips

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4th Jul, 2020
I agree with most of these comments but they are still tasty hence the 4 stars, I added a pinch of cinnamon too which added to the flavour as I feel they would have been a bit bland. Don't make these if you want the traditional fluffy Instagram photo-ready pancakes as you will be disappointed. Mine looked more like a burnt flat eggy thing but tasted yummy with strawberries!
Kasia Churchill's picture
Kasia Churchill
30th Jun, 2020
I have tried so many recipes from here and majority of them turns out fine. This one certainly didn't. As per previous comments, really loose batter, can't flip them and they go all thin. Rubbish.
11th Jun, 2020
These don’t work at all! It makes a really thin, runny batter which doesn’t firm up. Unflippable. Waste of eggs and bananas.
Chloe Blake's picture
Chloe Blake
9th Jun, 2020
Shame I can't post a photo to show how lovey these turned out! I am dieting and really struggle to find a healthy low fat breakfast that keeps me full and is yummy! So I am very happy to have discovered these
Jeia Puri-Evans's picture
Jeia Puri-Evans
27th Apr, 2020
Vile. Created a banana omelette. I followed the recipe exactly so understand how some people still manage to make a nice pancake. Did everything like it said but I guess the amount of egg was bound to create an omelette based something. Definitely not pancakes. Do not recommend, won't try again.
Adny Bruns's picture
Adny Bruns
16th Apr, 2020
I put in a measure of protein powder in addition to the ingredients in the recipe and they turned out pretty good. The baking soda made bubbles in the pancakes initially but they failed to rise. Turned out more like Crepes than pancakes but would make again!
13th Apr, 2020
Please don’t be put off by the negative comments! These pancakes do work. Make sure the eggs are fresh so the mixture isn’t too loose. I used a silicon chefs rings which stopped them sticking together in the pan. Once you’ve spooned the mixture in, leave them for a few minutes and don’t be tempted to play around with them. Bubbles won’t appear through them as they cook. Be careful when turning as the uncooked top could be a little runny if you don’t leave them long enough. They will set and colour like a traditional pancake. I finished with creme fraiche and coconut flakes. Yummo!
Josie Elizabeth
1st Apr, 2020
Disappointed with this recipe :( thought I’d ignore the negative comments as BBC good food have never let me down but I’m afraid this one has!! Very much created banana scrambled eggs which is a shame.
Tash Morshead's picture
Tash Morshead
28th Mar, 2020
Tried this and got a sort of passable eggy banana-ey fritter. It's far from a fluffy pancake though. Having tried other recipes, most involve some sort of yoghurt or flour, and those turned out significantly better. Tried this during COVID-19 isolation as it has fewer ingredients but will go back to other recipes next time for sure.
14th Mar, 2020
These are definitely NOT pancakes! They are omelettes with lumps of banana in them and will not flip at all. I followed all the instructions and tips: low heat, leave them alone, etc. But they were very disappointing when I was hoping for a pancake.


29th Mar, 2020
How should these be stored and how long do they keep? Thank you
Barney Good Food's picture
Barney Good Food
3rd Apr, 2020
Hi, these are best eaten straight away and not stored and kept. Thanks
Chelsea Huggins
13th Apr, 2020
I followed the ingredients exactly, no changes and no additions. Tips: - spoon a small, THICK blob of batter in the pan - non-stick pan, small amount of oil - low-medium heat - cook slowly until it becomes solid, then you can flip without it going scrambled - note that no bubbles will appear when cooking like regular pancakes do I have made them so many times now, looks like the picture :)
Amelia Paton's picture
Amelia Paton
14th Aug, 2018
Completely disagree with the comments, if you add a little more baking powder and roughly 30-40g of flour to thicken the mix they turn out great, just like the picture and really tasty!! :))
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