Banana Pancakes
Ingredients
- 1 large Banana
- 2 medium Eggs
- pinch Baking Powder
- spinkling Vanilla Extract
- 1 tsp Oil
- 25g Pecan Nuts
- 125g Raspberries
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 250kcalCalories
- 15.83gProtein
- 7.33gFat
- 26.67gCarbohydrates
- 4.83gSugars
- 1.0gFiber
- 0.88gSalt
Instructions
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.
