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Banana pancakes sprinkled with chopped pecans and raspberries

Banana pancakes

A star rating of 3 out of 5.174 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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 (but still indulgent) breakfast

  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal243
fat15g
saturates2g
carbs15g
sugars14g
fibre4g
protein9g
salt0.3g
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Ingredients

  • 1 large banana
  • 2 medium eggs, beaten
  • pinch of baking powder (gluten-free if coeliac)
  • splash of vanilla extract
  • 1 tsp oil
  • 25g pecans, roughly chopped
  • 125g raspberries

Method

  • STEP 1

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

  • STEP 2

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

  • STEP 3

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

  • STEP 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.

  • STEP 5

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

Recipe from Good Food magazine, June 2016

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A star rating of 3 out of 5.174 ratings
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