1 large banana
2 medium eggs, beaten
pinch of baking powder
splash of vanilla extract
1 teaspoon oil
25g peacans, roughly chopped
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 ½ 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 ½ tsp oil and the remaining batter.
Top the pancakes with 25g roughly chopped pecans and 125g raspberries.
Contribute to normal fat metaoblism
Contribute to normal digestion
Help maintain normal blood glucose concentrations
Contribute to reduced tiredness and fatigue