These healthy banana pikelets are super easy to make with just four ingredients. They freeze well and make excellent kid friendly lunches or snacks.
Pikelets in case you were wondering are an Australian and New Zealand staple. They are basically cute hand held baby pancakes.
These fluffy banana pikelets are one of those highly versatile recipes everyone needs. There are so many reasons to love this recipe:
- Quick and easy - uses mostly pantry staples and on the table in twenty minutes.
- Healthy - with no added sugar other than natural fruit sugars.
- Versatile - great for breakfast, lunch, morning or afternoon tea.
- Transports and freezes well - for easy make ahead school lunches and snacks on the go with hungry kids.
- Delicious for the whole family - from babies and toddlers to kids and even adults.
Bananas: I used fresh banana in this recipe but you could also try it with frozen banana. Just make sure you defrost it first. Either way make sure you use a nice ripe banana as there's no added sugar to sweeten the pikelets.
Self raising flour: I used white self raising flour in this recipe. if youn want to make them a bit healthier and you think your kids will eat it you could try substituting half the flour with whole meal self raising flour. You could also you all purpose flour mixed with baking powder if you prefer to make your own.
Milk: I use full fat cows milk in this recipe. You could also try it with your preferred alternative milk in the same volume, keeping in mind you will likely be able to taste it in the finished pikelets.
Egg: I use a large egg, approx. 2 oz (55 gms) each.
Baking powder (optional): a little baking powder helps give theses pikelets an extra fluffy texture. I often make them without the baking powder for simplicity and my kids still hover them up.
Cinnamon (optional): a little cinnamon adds to the flavor of these pikelets. You could also use nutmeg or leave it out.
How to make banana pikelets
Sift the flour. Add the flour, baking powder and cinnamon if using and mix together.
In a separate bowl peel and mash the banana. Add the milk and egg to the banana and mix well.
Put the frying pan on to heat up. While the frying pan is heating up pour the wet ingredients into the dry ingredients and whisk together till smooth. Its ok if there is still a few lumps of banana still in the mix.
Add a small amount of butter to the frying pan and swirl around. Carefully wipe off with a paper towel and add a little more butter. Thus helps make the pan nice and smooth and helps avoid the dreaded first pikelet flop.
Use a soup ladle to pour the batter into the hot frying pan. You want about half a ladle of batter per pikelet. You should be able to fit about three or four into one frying pan. You can also make them smaller if you prefer. If anything the ones in these photos are a little big.
Wait until the batter is bubbling and started to harden around the edges. Using a egg flip flip the pikelets over one by one. I find its best not to think about it to much when flipping, just have some confidence and go for it!
Cook the other side until golden brown. Remove from frying pan and pop onto a plate before serving.
How to serve
To serve these healthy banana pikelets for babies, toddlers or anyone else pop onto a plate and enjoy! Fabulous on their own, with some fresh fruit for a healthy snack or maple syrup or honey drizzled over for a treat. Delicious!
How to store
These banana pikelets with no sugar will store well in a covered container in the fridge for up to three days. They also freeze really well for easy school lunches. Pop them into a airtight container in the freezer with some baking paper between each serve and store for up to a month in the freezer.
I like to freeze them in a deeper container in lunch box size serves then transfer to the lunch box and leave in the fridge over night to defrost.
Have you made this recipe? Tell me how it went in the comments below!
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- 1 medium ripe banana
- 1 cup (150gms) self raising flour
- 1 cup milk
- 1 large egg
- butter for greasing
- ½ teaspoon baking powder
- ¼ teaspoon cinnamon
- Sift the flour. Add the flour, baking powder and cinnamon if using to a bowl and mix well.
- Peel the banana and add to separate bowl. Mash well.
- Add egg and milk and mix well.
- Heat up the frying pan. Add a little butter, then wipe carefully with a paper towel, taking care not to burn yourself.
- Add a little more butter.
- Pour the wet ingredients into the dry ingredients and whisk until smooth. It doesn't matter if there are a few small lumps of banana left.
- Ladle the pikelet mix into the hot frying pan. I use about half a ladle per pikelet and can fit three to four pikelets into a frying pan. You can make them smaller if you prefer.
- Cook on one side until the pikelets are bubbling and starting to firm up around the edges.
- Flip over with an egg flip and cook on the other side until just golden brown.
- Remove from frying pan and repeat until all the pikelet mix is cooked.
- Pop onto a plate and you're done!
- Fabulous on there own, with some fresh fruit for a healthy snack or a drizzle of maple syrup or honey for a treat. Delicious!
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