
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
Ingredients
- 1 large banana
Banana
bah-nah-nahProbably the best known, most popular tropical fruit, their name probably derives from the…
- 2 medium eggs, beaten
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- pinch of baking powder (gluten-free if coeliac)
Baking powder
bay-king pow-dahBaking 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
pee-kanRelated to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 125g raspberries
Raspberry
ras-beh-reeA member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
Method
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.
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