Gluten-free banana pancakes you can whip up in just 10 minutes! Scatter with pecans and your choice of berries to enjoy a low-calorie yet indulgent breakfast.
- 1 large banana
- 2 medium eggs beaten
- pinch of baking powder
- splash of vanilla extract
- 1 tsp oil
- 25g pecans, roughly chopped
- 125g raspberries, strawberries or blueberries (your pick)
In a bowl, mash 1 large banana with a fork until it resembles a thick purée. Stir in 2 beaten eggs, a pinch of baking powder (gluten-free if coeliac) and a splash of vanilla extract. Heat a large non-stick frying pan or pancake pan over a medium heat and brush with ½ tsp 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 another ½ tsp oil and the remaining batter. Top the pancakes with 25g roughly chopped pecans and 125g raspberries.
Written by Sophie Godwin at www.bbcgoodfood.com