Great for breakfast, a tea time treat or dessert… these pancakes are so easy you’ll be making them again and again!


1 large banana (it’s a good way to use up ripe bananas)
2 medium eggs, beaten
pinch of baking powder
splash of vanilla extract
1 teaspoon oil
25g pecan nuts, roughly chopped
125g raspberries


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 over a medium heat and brush with half the oil. Using half the batter, spoon two pancakes into the pan, cook for 1-2 minutes on each side then tip onto a plate. Repeat the process with the remaining oil and batter. Top the cooked pancakes with the pecans and raspberries.


Preparation time: 5 minutes Cooking time: 5 minutes Gluten-free Serves 2