Banana Pancakes


  • 1 large banana
  • 2 medium eggs ,beaten
  • Pinch of baking powder(gluten-free if Coeliac)
  • Splash of vanilla extract
  • 1 Tsp oil
  • 25 g pecans, roughly chopped
  • 125 g raspberries


  1. In a bowl, mash 1 large banana with fork until it resembles a thick puree.
  2. Stir in 2 beaten eggs, a pinch of baking powder and splash of vanilla extract.

  3. Heat a large non-stick frying pan or pancake pan a medium heat and brush with ½ tsp oil.

  4. Using half the batter, spoon two pancakes into the pan, cook for 1-2 min each side, then tip onto a plate.
  5. Repeat the process with another ½ tsp oil and the remaining batter.

  6. Top the pancakes with 25g roughly chopped pecans and raspberries.

Kcal: 243

Fat: 15g

Saturates: 2g

carbs: 15g

Sugar: 14g

Fobre: 4g

Protein: 9g

Salt: 0,3g

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