Banana Pancakes

Ingredients

• 1 large Banana
• 2 medium Eggs
• pinch Baking Powder
• spinkling Vanilla Extract
• 1 tsp Oil
• 25g Pecan Nuts
• 125g Raspberries

Instructions

1. Peel the banana and place it in a mixing bowl. Mash it thoroughly with a fork until it forms a thick, smooth purée with no large lumps remaining. Add the eggs, a pinch of baking powder, and a splash of vanilla extract. Mix well until the batter is smooth and evenly combined.
2. Heat a large non-stick frying pan or pancake pan over medium heat. Lightly brush the surface with half of the oil. Spoon portions of the batter into the pan to form small pancakes. Cook for 1–2 minutes on each side, until the pancakes are set and golden underneath, then carefully flip and cook until done.
3. Transfer the cooked banana pancakes to a plate. Brush the pan with the remaining oil and repeat the cooking process with the rest of the batter.
4. Serve the pancakes immediately, topped with chopped pecan nuts and fresh raspberries. If desired, add honey, maple syrup, or yogurt for extra flavour. The pancakes are perfect for breakfast or as a light dessert.

instructions_source: editorial-classic