Gluten-free banana pancakes

Instructions

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 1⁄2 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 1⁄2 tsp oil and the remaining batter. Top the pancakes with 25g roughly chopped pecans and 125g raspberries.

• large banana Notes: 1
• medium eggs beaten Notes: 2
• pinch of baking powder Notes: gluten-free if coeliac
• splash of vanilla extract
• oil Notes: 1 tsp
• 25g pecans roughly chopped
• 125g raspberries