Take the raspberries out of the freezer, put them into your blender, and all allow them to defrost slightly.
Halve the orange, squeeze the juice from its halves, and add it with one half of the banana to the raspberries in the blender.
Blend the ingredients until they are smooth.
Add the egg and the remaining ingredients for the pancake batter to the smoothie and blend on program high until the batter is creamy.
Put the frying pan on a medium heat and after a minute, add the oil.
Then pour the batter into the frying pan. If you fry two or more pancakes at a time, leave enough space between each one so they have room to spread out slightly.
When the pancakes are golden on both sides, transfer the pancakes to a plate.
Continue with the remaining batter until there is no batter left.
Finally dredge the pancakes with the confectioner’s sugar and garnish them with banana slices and raspberries.