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Ingredients

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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