Banana pancakes sprinkled with chopped pecans and raspberries

Banana pancakes

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(55 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
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  • 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.

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Comments, questions and tips

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8th Sep, 2017
This is only recipe I have ever disliked. Unless you use only teaspoon of mix per pancake they do not hold shape enough to turn in the pan. They end up looking like scrambled eggs with mashed up banana , but are quite tasteless. Will not be making again!
30th Apr, 2017
A great way to use up leftover bananas - simple but tasty!
19th Jan, 2017
Is the calorie count per pancake or per serving?
17th Feb, 2017
I think per pancake. There are about a 100 calories in one egg and a 100 calories in one whole banana. And nuts also have a lot of calories in them.... Doesn't mean that it's not healthy cause it sure is but it's definitely not a low-calorie breakfast in my opinion since one pancake won't fill you up.
1st Mar, 2017
Actually it would be per serving (2 pancakes), as the total calorie count of the ingredients used is ~ 500 kcal.
7th Aug, 2016
Easy to make, lovely banana taste (riper bananas will be sweeter and easier to mash). My husband and I were pleasantly surprised. We had ours with golden syrup as we didn't have nuts or berries in.
3rd Jul, 2016
Delicious. Served with strawberries and very soft vanilla ice cream.
17th Jun, 2016
Great recipe if you have a glut of bananas, quick easy and delicious. I served mine with toasted seeds (mixed bag from Aldi/Lidl) and yogurt.


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