Breakfast Desert Sweet

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

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.