- Preparation and cooking time
- Serves 2 (makes 4)
- 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.