Banana Pancakes
Fluffy banana pancakes bridge breakfast and dessert with just three pantry staples. This American classic gains surprising sophistication when you skip the flour entirely, letting mashed banana provide both structure and natural sweetness. The pecans add necessary textural contrast while raspberries cut through richness. It's a dish that rewards good technique: cooking on medium heat prevents the exterior from darkening before the center sets, and stirring the batter minimally keeps the crumb tender rather than dense.
Instructions
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..
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