Banana pancakes sprinkled with chopped pecans and raspberries

Banana pancakes

  • 1
  • 2
  • 3
  • 4
  • 5
(69 ratings)

Prep: 5 mins Cook: 5 mins

Easy

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.

Ingredients

  • 1 large banana
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 2 medium eggs, beaten
    Eggs

    Egg

    egg

    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

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 125g raspberries
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

Method

  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.
moonshineaurora's picture
moonshineaurora
25th Sep, 2019
1.05
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
5.05
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.
37tara
2nd Aug, 2019
5.05
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
5.05
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
1.05
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
boobymchooters
15th Jun, 2019
5.05
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!
caz21b
26th Jan, 2019
5.05
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
4.05
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
Fgorman
20th Aug, 2018
1.05
Looks nothing like the photo above. Barely edible! Followed exactly as the recipe said and they were awful

Pages

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
4.05
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?