Banana pancakes
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- Preparation and cooking time
- Prep:
- Cook:
- 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 (but still indulgent) breakfast
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 243 |
| fat | 15g | |
| saturates | 2g | |
| carbs | 15g | |
| sugars | 14g | |
| fibre | 4g | |
| protein | 9g | |
| salt | 0.3g |
Ingredients
- 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
Method
- 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.
- STEP 5
Top the pancakes with 25g roughly chopped pecans and 125g raspberries.
Goes well with
Recipe from Good Food magazine, June 2016
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