Quick three-ingredient banana pancakes — naturally sweet, fluffy and flourless — topped with crunchy pecans and fresh raspberries for an easy breakfast treat.
- 1 large Banana
- 2 medium Eggs
- pinch Baking Powder
- spinkling Vanilla Extract
- 1 tsp Oil
- 25g Pecan Nuts
- 125g Raspberries
Tags:
Breakfast Desert SweetVideo
Preparation
- In a bowl, mash the banana with a fork until it resembles a thick purée, then stir in the eggs, baking powder and vanilla.
- Heat a large non-stick frying 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.
