Glutenfria bananpannkakor

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1. 1
   In a bowl, mash 1 large banana with a fork until it resembles a thick purée.
2. 2
   Stir in 2 beaten eggs, a pinch of baking powder (gluten-free if coeliac) and a splash of vanilla extract.
3. 3
   Heat a large non-stick frying pan or pancake pan over a medium heat and brush with ½ tsp oil.
4. 4
   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 another ½ tsp oil and the remaining batter.
5. 5
   Top the pancakes with 25g roughly chopped pecans and 125g raspberries.