These Sugar Free Pikelets are a twist on an old traditional favourite I grew up with. They are light and fluffy, with a slight banana taste, low calorie, and packed with protein and fibre. They are a perfect clean eating snack for work or on the go.
What are Sugar Free Pikelets?
- Pikelets are similar to a pancake but much smaller – but still round in size, and thinner
- Pikelets are the Aussie version of pancakes
- In Australia, pikelets are typically not a breakfast food, they are more a morning or afternoon treat
- Pikelets are usually eaten fairly plainly, either with just a thin layer of butter, or very occassionally some jam and cream, and sometimes, butter + jam
- The traditional version of a pikelet usually has ALOT of sugar in it and is quite sweet. This recipe is my twist on healthy banana pikelets
- Aussie kids of my generation grew up eating pikelets
Banana pikelets have kind of been a staple in our household, probably because I grew up eating them (alongside the never-ending packets of biscuits!).
Every time I make banana pikelets there is a bit of nostalgia as I’m transported back in time, and it’s one of those warm fuzzy feelings that comes from remembering good times and good food, hanging around in the school playground, just being a kid without a care in the world!
Is A Pikelet Similar To A Crumpet?
- No. Not to Aussies. A crumpet and pikelet are completely different.
- Crumpets are thicker and have holes in them for the topping to drip through.
- Crumpets are also firmer, and a little more rubbery.
- Pikelets have a smooth top and texture.
- Pikelets are soft, small, round and thinner.
- Crumpets are toasted, whereas pikelets are eaten fresh.
Over the last couple of years I’ve modified the original pikelet recipe I grew up with to be a healthier sugar free pikelets recipe.
How To Make Healthy Banana Pikelets: What I Did
- I replaced white sugar for Natvia Stevia Baking Blend
- Swapped the unbleached white flour for wholemeal flour (Almond flour would also work)
- Increased the protein factor with egg whites and chia seeds
- Gave it a burst of flavour with cinnamon, vanilla and creamy mashed banana.
Healthy banana pikelets are are great option for work or school lunchboxes. They’re filling, nutritious and an ideal portable snack option.
TIP: You do need to have a bit of patience whilst making these sugar free pikelets as you need to be ready at the stove top for dropping the batter into the pan and flipping.
If you’re looking for a banana pikelets recipe that would give you awful sugar highs and is loaded with calories, this is for you. They are easy to make, and a fun way to spend a lazy Sunday afternoon in the kitchen.
What about you? Have you ever tried pikelets without sugar? Or pikelets at all for that matter? These sugar free banana pikelets are simple to make and I find it’s hard to stop eating them as I make them, they are that good.
What to Put On Pikelets Without Sugar?
Vanilla Butter of course. Just 4 ingredients and it is much tastier that just putting regular butter on. You an easily make a vanilla butter with any type of butter, ground cinnamon, vanilla bean paste/vanilla essence, and a super fine granulated sweetener like Natvia Stevia Baking Blend.
Looking for some other healthy sweet treats to satisfy your sweet tooth and keep cravings under control? How about this sugar free lemon loaf with lemon drizzle, sugar free bliss balls, peanut butter date cookies or this sugar free and wheat free banana bread.
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Sugar Free Pikelets
- 1 1/4 cups Spelt flour (or Wholemeal Plain Flour) (or wholemeal plain flour)
- 1 teaspoon cinnamon
- 2 medium Egg whites
- 1/4 cup Natvia Stevia (Baking Blend)
- 3/4 teaspoon bicarb soda
- 2 teaspoons chia seeds optional
- 3/4 cup Milk
- 1 cup Mashed Banana about 3 bananas
- 1/8 cup Butter
- 1 tablespoon Natvia Stevia (Baking Blend)
- 1/4 teaspoon cinnamon
- 1/2 teaspoon Vanilla bean paste
- Spray Oil
- In a large mixing bowl, add the dry ingredients – flour, protein powder, baking natvia, bicarb, cinnamon and chia
- In a separate bowl, mash the banana
- In another separate bowl, beat egg whites, natvia and milk together until combined
- Add the mashed banana and egg mixture to the dry ingredient and gently fold in until all is combined and a batter is formed
- Heat frypan on medium heat and coat with coconut oil or melted butter. Drop spoonfuls of batter onto pan and when bubbles start to form, flip pikelet over to other side.
- Repeat until you have made about 20.
- Bring 1/8 cup of butter to room temperature
- Mix in natvia, cinnamon and vanilla until all combined
- Slather on pikelets and store in fridge in airtight container for 3 days
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