13 MIN · STOVETOP

Banana Pancakes

Name: Banana Pancakes
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 banana (large; mashed to a thick purée); 2 eggs (medium); baking powder (a pinch); vanilla extract (a small amount); 1 tsp oil (for frying; used in two batches); 25 g pecan nuts (for topping); 125 g raspberries (for topping)

Flourless banana-egg pancakes with pecans and raspberries.

vegetariangluten-freedairy-freequicknorth-americanbreakfast

Ingredients

1banana, large; mashed to a thick purée
2eggs, medium
baking powder, a pinch
vanilla extract, a small amount
1 tspoil, for frying; used in two batches
25 gpecan nuts, for topping
125 graspberries, for topping

Method

1
In a bowl, mash the banana with a fork until it resembles a thick purée. Stir in the eggs, baking powder and vanilla extract.
2
Heat a large non-stick frying pan over medium heat and brush with half the oil. Spoon half the batter into the pan as two pancakes and cook for 1–2 minutes per side until golden.
3
Transfer to a plate. Repeat with the remaining oil and batter.
4
Top the pancakes with the pecan nuts and raspberries and serve immediately.

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