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Gluten-free banana pancakes Recipe

Name: Gluten-free banana pancakes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Ingredients: 1 large banana; 2 medium eggs, beaten; pinch of baking powder (gluten-free if coeliac); splash of vanilla extract; 1 tsp oil; 25g pecans, roughly chopped; 125g raspberries

Good Food

Gluten-free banana pancakes you can whip up in just 10 minutes! Scatter with pecans and raspberries to enjoy a low-calorie (but still indulgent) breakfast

Ingredients

1 large banana

2 medium eggs, beaten

pinch of baking powder (gluten-free if coeliac)

splash of vanilla extract

1 tsp oil

25g pecans, roughly chopped

125g raspberries

Method

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.

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