Banana Pikelets

These Banana Pikelets are easy to make, light and fluffy. They're made with juicy ripe bananas, are low calorie, and packed with protein and fibre.

Course Snack

Cuisine Australian

Prep Time 5

Cook Time 20

Total Time 20

Servings approx

Calories 53kcal

Author Kim

In a large mixing bowl, add the dry ingredients – flour, sweetener, bicarb soda, and ground cinnamon
In a separate bowl, mash the banana until you have 1 cup
In another separate bowl, beat eggs, sweetener and milk together until combined (using electric beaters is best)
Add the mashed banana and wet egg mixture to the dry ingredient and gently fold in with a spatula 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. (see note 4)
Repeat until you have made about 20.

Sweetener: I used Natvia Stevia Sweetener, but alternatively you coudl also use Lakanto Monkfruit Sweetener which is another one of my favourites. Alternatively you could omit the sweetener if that's not your thing - just make sure your bananas are very ripe - almost over ripe.
Flour: I used Wholemeal spelt flour, however you could use white spelt flour, or almond flour. Avoid using almond meal as it is not the same as flour.
Bananas: The riper your bananas the sweeter they will be. Its preferable to use bananas that are more on the ripe side. To ripen, put them in a paper bag in a cupboard for 24 hrs.
Cooking: test the heat of the pan with 1 pikelet initially until you get the temperature right, then cook several at one time (dependent on the size of your pan)
Storage: Store pikelets in an air tight container at room temperature for 24 hours. They are best eaten within a couple of days. Let them cool to room temperature before storing.