Banana Pancakes

In a bowl, mash the banana with a fork until it resembles a thick purée

Prep: 19 min
Cook: 19 min
Total: 38 min
Servings: 4
Medium
Desserts American Gluten-Free Low-Carb
By Fresh Kitchen Recipes | Published Mar 18, 2026

Ingredients

4 servings
  • 1 large Banana
  • 2 medium Eggs

    Suggested swaps

    Flax eggs · 1:1 ratio — 1 tbsp ground flax + 3 tbsp water per egg; let sit 5 min
    Applesauce · 1:1 ratio — ¼ cup applesauce per egg; adds moisture and sweetness
  • 1 pinch Baking Powder
  • 1 spinkling Vanilla Extract
  • 1 tsp Oil
  • 25 g Pecan Nuts
  • 125 g Raspberries

Instructions

1

In a bowl, mash the banana with a fork until it resembles a thick purée. Stir in the eggs, baking powder and vanilla.

2

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.

Tips & Notes

Original recipe from American cuisine.

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Nutrition Information
Estimated

Per serving

Calculating nutrition from ingredients...

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AI-Generated Recipe — This recipe was created with the help of artificial intelligence by Fresh Kitchen Recipes. We recommend reviewing ingredients and steps before cooking.