Banana Pancake


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 and blueberries to garnish


  1. In a bowl, mash the banana with a fork until it resembles a thick purée. Stir in the eggs, baking powder and vanilla.
  2. Heat a large, non-stick frying pan or pancake pan over a medium heat and brush with half the oil.
  3. Using 1/3 of the batter, pour the mixture into the pan.
  4. Cook for 1 – 2 minutes on each side and then tip onto a plate.
  5. Repeat the process with the remaining oil and batter.
  6. Top the pancakes with the pecans, raspberries and blueberries.
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