Banana Pancakes

1. Mash the banana in a bowl with a fork until it's a thick purée, then stir in the eggs, baking powder and vanilla.
2. Set a large non-stick frying pan over medium heat and brush it with half the oil.
3. Spoon in two pancakes using half the batter and cook for 1 to 2 minutes a side, then slide them onto a plate.
4. Do the same again with the rest of the oil and batter.
5. Finish the pancakes with the pecans and raspberries.

Tips from the ZestyPlate Kitchen

• Mash the banana right down to a near-purée. Lumps cook unevenly and weaken the batter.
• Make the pancakes small. Without flour they're delicate, and a smaller pancake is far easier to turn.
• Use medium heat, never high, so they set all the way through before the outside catches.
• Give each one a moment to firm up in the pan before you flip it, and it's much less likely to break.