Gluten-free Banana Pancakes

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

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