Ingredient | Quantity | |
1 | Banana | 1 large |
2 | Eggs | 2 medium |
3 | Baking Powder | pinch |
4 | Vanilla Extract | spinkling |
5 | Oil | 1 tsp |
6 | Pecan Nuts | 25g |
7 | Raspberries | 125g |
Instructions
In a bowl, mash the banana with a fork until it resembles a thick purée. Stir in the eggs, baking powder and vanilla. 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.