Advertisement

Ingredients

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.

Recipe from Good Food magazine, June 2016

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.187 ratings
Advertisement
Advertisement
Advertisement