Gluten-free banana pancakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 (makes 4)
Skip to ingredients
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- 1 large banana
- 2 medium eggsbeaten
- pinch of baking powder(gluten-free if coeliac)
- splash of vanilla extract
- 1 tsp oil
- 25g pecansroughly chopped
- 125g raspberries
Nutrition: per serving
- kcal243low
- fat15g
- saturates2g
- carbs15g
- sugars14g
- fibre4g
- protein9g
- salt0.3g
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.
