Banana Pancakes


1 large Banana
2 medium Eggs
pinch Baking Powder
spinkling Vanilla Extract
1 tsp Oil
25g Pecan Nuts
125g Raspberries


In a bowl, mash the banana with a fork until it resembles a thick purée.
Stir in the eggs, baking powder and vanilla.
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 each side, then tip onto a plate.
Repeat the process with the remaining oil and batter.
Top the pancakes with the pecans and raspberries.

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