Banana Pancakes
Light, fluffy banana pancakes topped with crunchy pecans and fresh raspberries — a sweet breakfast or dessert treat.
Servings
4
Difficulty
Easy
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Ingredients
Ingredients
- 1 pcs banana
- 2 pcs eggs
- 0.01 g baking powder
- 0.01 tsp vanilla extract
- 1 tsp oil
- 25 g pecan nuts
- 125 g raspberries
Directions
- 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 medium heat and brush with half the oil.
- Using half the batter, spoon two pancakes into the pan and cook for 1-2 minutes each side, then tip onto a plate.
- Repeat with the remaining oil and batter.
- Top the pancakes with the pecans and raspberries.