Banana Pancakes

BodyChef

Ingredients

·         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

Method

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. 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 the remaining oil and batter. Top the pancakes with the pecans and raspberries.

BodyChef