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Banana pikelets

Published: Mar 1, 2021 by Sarah Brooks

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These healthy banana pikelets are super easy to make with just four ingredients. They freeze well and make excellent kid friendly lunches or snacks.

Stack of banana pikelets on a plate, with a vintage spoon on the side, surrounded by fresh whole bananas and bottle of maple syrup in the background.
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  • Ingredients
  • How to make banana pikelets
  • How to serve
  • How to store
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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.

Ingredients

Banana pikelets ingredients, ripe banana, milk, self raising flour, egg.

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

  • Sifting flour.
  • Adding baking powder.
  • Adding cinnamon to dry ingredients.
  • Whisking dry ingredients.

Sift the flour. Add the flour, baking powder and cinnamon if using and mix together.

  • Mashing ripe banana with a fork.
  • Adding milk to mashed banana.
  • Adding egg to milk and mashed banana

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.

  • Wiping out first bit of butter carefully with a piece of paper towl.
  • Ladling pikelet mix into hot frying pan.

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.

  • Pikelets with bubbles ready to flip.
  • Flipped banana pikelets cooking on the other side.

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

Top down view of three banana pikelets, surrounded by fresh whole bananas and a bottle of maple syrup.

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!

Looking for more yummy recipes?

Why not try making

  • Pikelets
  • Lamingtons
  • Ginger crunch

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Stack of banana pikelets on a plate, with a vintage spoon on the side, surrounded by fresh whole bananas and bottle of maple syrup in the background.

📖 Recipe

Close up stack of banana pikelets on a plate, with a vintage spoon on the side, surrounded by fresh whole bananas and bottle of maple syrup in the background.
Print Recipe
5 from 1 vote

Banana pikelets

These healthy banana pikelets are super easy to make with just five ingredients. They are sugar free, freeze well and make an excellent kid friendly lunch or snack.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: afternoon tea, Breakfast, lunch, morning tea, Snack
Cuisine: Australian
Keyword: Baby banana pancakes, Banana pancakes, Freezer friendly meals, Healthy pancakes, Kids lunchs, Kids snacks, Make ahead meals, No added sugar, Sugar free pancakes, Toddler banana pancakes

Ingredients

  • 1 medium ripe banana
  • 1 cup (150gms) self raising flour
  • 1 cup milk
  • 1 large egg
  • butter for greasing

Optional

  • ½ teaspoon baking powder
  • ¼ teaspoon cinnamon

Instructions

  • 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!

Notes

These banana pikelets make great portable school lunches and snakes for hungry kids on the go.  They can be stored in the fridge for up to three days and freeze well.

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Stack of banana pikelets on a plate, with a vintage spoon on the side, surrounded by fresh whole bananas and bottle of maple syrup in the background and text overlay, banana pikelets, The Aussie Home Cook.

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Stack of banana pikelets on a plate, with a vintage spoon on the side, surrounded by fresh whole bananas.

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Reader Interactions

Comments

  1. Julia

    June 22, 2021 at 10:10 pm

    5 stars
    I never realised just how straightforward pikelets are to make and these sound really good. As I have these things in the house just now I'm going to try them now.

    Reply
    • Sarah Brooks

      June 27, 2021 at 8:18 pm

      Thanks Julia. Yes they are great easy recipe and use mostly things you probably have in the pantry anyway. And the kids love them, always a bonus!

      Reply
  2. Joan Jelden

    August 25, 2021 at 4:44 am

    Ha! Didn’t know they were called “pikelets”! I make these all the time with (almost)rotten bananas and whole wheat flour. Add a dash of nutmeg with the cinnamon! I’ve just started using my “dump” from my sourdough starter in the batter too, about 1/2 cup; the banana and sourdough are a good sweet and sour mix! Thanks for sharing how to store! My extra pancakes are usually treats for the chickens- they really like them!

    Reply
    • Sarah Brooks

      September 03, 2021 at 2:59 pm

      Hi Joan, they are basically baby pancakes, very popular Australia and New Zealand. That sounds like a great combo, make that little bit more healthy. Yes they freeze well which is great, I often have some on hand for easy snacks for the kids 🙂

      Reply

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Sarah Brooks

I'm Sarah the Aussie home cook, I love making delicious, family-friendly meals and treats, using fresh produce from my home veggie garden whenever possible.

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