Banana pancakes sprinkled with chopped pecans and raspberries

Banana pancakes

  • 1
  • 2
  • 3
  • 4
  • 5
(62 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
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!! :))
Want to receive regular food and recipe web notifications from us?