Banana pancakes sprinkled with chopped pecans and raspberries

Banana pancakes

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(51 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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boobymchooters's picture
15th Jun, 2019
Surprisingly delicious! Some odd comments on here, I cooked mine in my battered old wok using 1 cal spray and they were fine. May not be things of great beauty but Slimming World friendly and healthy. Let them sit on first side until set before flipping. Easy peasy!
26th Jan, 2019
Just made these and they are delicious! I followed the tip below to cook them on a low heat - these aren’t your regular pancakes that need a high heat. Let the first side set - don’t be tempted to move the edges off the pan, just let it cook otherwise it will end up resembling scrambled egg!
Molly Wilkinson's picture
Molly Wilkinson
17th Jan, 2019
Was skeptical about this recipe from the bad reviews, but they turned out good! I made 2 large pancakes instead of several little ones. I also added 1/2 tsp sugar for taste and drizzled with honey. TIP: keep the pan on LOW heat to give the pancakes time to cook through instead of immediately burning the bottom side and making them hard to flip. Mine turned out good, not like the picture but still tasty and didn’t stickb
20th Aug, 2018
Looks nothing like the photo above. Barely edible! Followed exactly as the recipe said and they were awful
Fay L.'s picture
Fay L.
14th Aug, 2018
Hell yeah, brilliant recipe. My friend made this recipe for me. It is Moist and satisfying. I am grateful that there is a good gluten-free pancake recipe and my lovely friend exists in this world. Shout out to Sophie Godwin for sharing this!
ralphylad .'s picture
ralphylad .
5th Jun, 2018
Can believe some of the comments regarding these, but like poached eggs banana pancakes need lots of practice, firstly use a really good and new pan, pointless trying to make these with your grans old knackered fry up cast iron thing, you need a specific banana pancake fryer, only high grade non stick will do the job here, next I’d recommend adding two ingredients not mentioned here, fairly a small cup of oats and secondly whey protein powder. Use plenty of oil and keep heat low as possible so they really cook through before browning, I have thankfully mastered the banana pancake but not without plenty going in the bin. Stay true, you just keep practicing, you can get the hang of it, I know it, you will get better and better, I know it. If you keep practicing, you will get better and better as you do it.
30th Jan, 2018
Awful! Didn’t come out like the photo at all! My Sons said they tasted ok, but I think that’s thanks to the syrup! Just looked like a messed up omelette. I think I’ll stick to the unhealthy one rather than eat these, it made me feel depressed while cooking it! There’s healthy and there’s awful. These were awful.
3rd Oct, 2017
Made as directed with over ripe banana but come out like banana omelette no where near a pancake, not nice at all ☹️
8th Sep, 2017
This is only recipe I have ever disliked. Unless you use only teaspoon of mix per pancake they do not hold shape enough to turn in the pan. They end up looking like scrambled eggs with mashed up banana , but are quite tasteless. Will not be making again!
30th Apr, 2017
A great way to use up leftover bananas - simple but tasty!


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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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