Gluten-free banana pancakes
Chef DefneKitchen Studio chef · October 17, 2026Mashed banana and egg make a simple batter for small pancakes, ready in about 10 minutes. Top with pecans and raspberries.
5 minPrep
5 minCook
2Servings
243 kcalCalories
Calories are an AI estimate, for information only.
Ingredients · 7
2 servingsTap what you already have; add the rest to your list in the app with one tap.
- Large banana1
- Medium eggsBeaten2
- Baking powder (gluten-free for coeliacs)1 pinch
- Vanilla extractA splash
- Oil1 tsp
- PecansRoughly chopped25 g
- Raspberries125 g
Method · 5 steps
- 1
Mash the banana with a fork in a bowl until it forms a thick purée.
- 2
Stir in the beaten eggs, vanilla extract (a splash) and a pinch of baking powder, using a gluten-free one for coeliacs.
- 3
Lightly oil a big non-stick pan with ½ tsp oil and set it over medium heat.
- 4
Spoon in two pancakes, using half of the batter, and cook for 1-2 minutes per side. Slide onto a plate, then repeat with the rest of the batter and a further ½ tsp oil.
- 5
Serve topped with the pecans and raspberries.
