Step 1:

In a bowl, mash 1 large banana with a fork until it resembles a thick purée.

Step 2:

Stir in 2 beaten eggs, a pinch of baking powder (gluten-free if coeliac) and a splash of vanilla extract.

Step 3:

Heat a large non-stick frying pan or pancake pan over a medium heat and brush with ½ tsp oil.

Step 4:

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.

Step 5:

Top the pancakes with 25g roughly chopped pecans and 125g raspberries.