Gluten-free banana pancakes
- Sophie Godwin – Cookery writer
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Serves 2 (makes 4)
Easy
Prep: 5 mins
Cook: 5 mins
A star rating of 3 out of 5.192 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal243
low
-
fat15g
-
saturates2g
-
carbs15g
-
sugars14g
-
fibre4g
-
protein9g
-
salt0.3g
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Method
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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.
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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 5.192 ratings
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