Tasty Tuesday: Banana Pikelets

I am so exhausted right now. Looking after three kids is a tough gig! Thankfully two of them are 6yo so they can keep each other entertained – BUT they’re also quite similar temperaments so they clash aaaaaall the freaking time. And they tattle. And snipe. And whine. Oh my GOD the whiiiiining!

Still, it’s worth it for the good times. And given the chaos my friend and her daughter are going through right now I’m glad to provide them with some stability while they find their feet again.

Everyone is too distracted to sit and eat at the moment so I have to make every meal count. These pancakes pack a lot of nutritional punch and are tasty enough without any toppings so they’re great for excitable little ones on the go.

As always, they are Meg-safe and therefore both gluten- and dairy-free.



Makes 8 – 12 pikelets

1 large banana
2 eggs
1 tbsp oil
Pinch each of baking powder and salt
1 1/2 tbsp almond meal
1 1/2 tbsp coconut flour
2 tbsp buckwheat flour
1/2 tbsp flaked quinoa
1/2 tsp cinnamon
Water to desired consistency (ca. 1/2 – 3/4 C)
Nuttelex or other oil for frying


– Mash the banana and stir in the eggs and oil.


– Add the dry ingredients and mix thoroughly to combine. Slowly stir through the water a tablespoon or two at a time until you reach your preferred consistency – the thicker the batter the denser (and fewer!) the pikelets.


– Heat a sturdy frypan and add some Nuttelex or other butter substitute (I like the saltiness this adds but you could also use coconut or rice bran oil if you prefer). Using about 2 tbsp – or a scant 1/4 cup – of batter per pikelet, fry 2-3 at a time and flip when the edges are cooked and the top starts to bubble.


While they are delicious enough plain they are absolutely DIVINE with a drizzle of maple syrup and some fresh strawberries. I’ve only just started playing around with coconut flour and I can see why people rave about it. Check out how fluffy these things are!


So glad I ended up making a second batch. MOAR PIKELETS FOR MEG!!


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