Banana pancakes sprinkled with chopped pecans and raspberries

Banana pancakes

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(69 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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moonshineaurora's picture
25th Sep, 2019
Turned out awful. Basically looks like a plate of scrambled eggs with banana in it. Vom. Will not be making again.
Megan Leed-Williams's picture
Megan Leed-Williams
10th Sep, 2019
Love this recipe and don’t understand the negative reviews. If you are used to gluten free you’ll know that you won’t ever get ‘just like regular pancakes’ so you have to be prepared for it to be a bit different (a bit like going on holiday and not liking it because it isn’t like home lol). I followed the instructions and read the tips and they came out perfectly first time. 1. Do not cook on super high heat like normal pancakes .... cook on low to medium heat. 2. Leave them alone once you pour them into the pan (I used a ladle) .... do not fiddle with them. Let them cook until almost cooked through (set) then using an egg lifter gently get under them and flip them. The second side needs a shorter amount of time just to brown that side (if you’ve left the first side long enough for eggs to set. I loved them .... had them with strawberry and blueberries and I sprinkled each one with a bit of cinnamon because I like to be a bit reckless like that. Don’t ruin them by dousing syrup or sugar on them, use fruit and the banana sweetens them.
2nd Aug, 2019
These are good! The best method is to make palm sized pancakes that are quite thick, and only touch them when it's cooked on one side.
Emma Charters's picture
Emma Charters
24th Jul, 2019
Easy to make and so nice considering they are a really healthy treat. Will definitely make again!
Maddie Grainger's picture
Maddie Grainger
11th Jul, 2019
Didn't cook in the middle
Ellie Daisy's picture
Ellie Daisy
1st Jul, 2019
This recipe did not work at all!! I had to add in a load of flour and even then the recipe is just about edible.
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


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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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