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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.
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.
Instructions
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1In a bowl, mash the banana with a fork until it resembles a thick purée
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2Stir in the eggs, baking powder and vanilla
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3Heat a large non-stick frying pan or pancake pan over a medium heat and brush with half the oil
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4Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate
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5Repeat the process with the remaining oil and batter
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6Top the pancakes with the pecans and raspberries
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