Banana pancakes

QQServes 2 Prep 5 mins Cook 5 mins

Q1 large banana

2 medium eggs, beaten pinch of baking powder

(gluten-free, if needed) splash of vanilla extract 1 tsp vegetable oil

25g pecans, chopped 125g raspberries

1 Mash the banana in a bowl with a fork to a thick purée. Stir in the eggs, baking powder and vanilla extract.

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 on each side, then transfer to a plate. Repeat with the rest of the oil and batter. Top the pancakes with the pecans and raspberries.

PER SERVING

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