American·non-vegetarian·easy

Banana Pancakes

Name: Banana Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large Banana; 2 medium Eggs; pinch Baking Powder; spinkling Vanilla Extract; 1 tsp Oil; 25g Pecan Nuts; 125g Raspberries

Golden, tender banana pancakes with a whisper of vanilla and a lift from baking powder deliver a delicate sweetness balanced by the gentle earthiness of ripe bananas. Their fluffy texture gives way to a satisfying crunch from toasted pecans and bursts of tart raspberries, creating a layered harmony of flavors and contrasts. Worth making for its simplicity and versatility, this dish transforms humble ingredients into a breakfast that feels indulgent without effort.

25 min(prep 10 + cook 15)

4 servings

350 kcal

4.5

Ingredients

Banana1 large
Eggs2 medium
Baking Powderpinch
Vanilla Extractspinkling
Oil1 tsp
Pecan Nuts25g
Raspberries125g

Nutrition

350 kcalper serving

Protein8g10%

Carbs45g56%

Fat15g19%

Fiber3g4%

Sugar10g12%

Directions

1
In a bowl, mash the banana with a fork until it resembles a thick purée. Stir in the eggs, baking powder and vanilla.
2
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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