Offer: magazine subscription
Try your first 5 issues for only £5 today and never miss our best recipes
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.
Comments, questions and tips