Kids love pikelets and these banana pikelets are the perfect take on a favourite. Mixed in one bowl with no added sugar, they are perfect for babies, toddlers, kids and adults alike as a snack, breakfast or for a bit of fun in the lunchbox. Light and fluffy on the inside and deliciously crisp on the outside, you can make a batch in under 15 minutes. Perfect for making in advance and freezing too!
Why you're going to love this recipe
Everyone loves pikelets! Health recipes like these banana pikelets are perfect for any time of day! They are much more forgiving to make than pancakes and are quick and easy. Here is why you're going to love them:
- mix in one bowl- from mashing through to mixing, no need for extra bowls or a mixer
- no added sugar, so perfect for toddlers and babies
- easy to eat- no need for utensils!
- top them or leave them plain (we love them with maple syrup and extra banana slices!)
- classic banana bread flavours thanks to the nutmeg
- will keep in the fridge for up to 3 days in an airtight container
- freezer friendly, and great for popping in lunchboxes
- light and fluffy, these pikelets are delicious when eaten fresh and warm or cold
- quick and easy to make in the frying pan
What goes into the recipe
don't forget to scroll to the recipe card for amounts and full method
- bananas- two ripe bananas, the riper the better as they are providing the sweetness in this recipe. Fresh banana is the best for this, but if like me you stash brown ones in the freezer, they will also work well from frozen.
- yoghurt- I've used greek yoghurt that I made myself (find out how here). A good alternative is the Jalna Pot Set Greek or Similar.
- egg- this helps with the fluffiness and lightness of the pikelets.
- self raising flour- this is flour with the rising agent already in it. If you don't have any the ratio is one cup flour to 2 tsps baking powder.
- nutmeg- this helps with the sweetness and works really well with the bananas.
How to make this recipe
- Mash the bananas with a fork in a large bowl. (Image 1)
- Add the egg and stir through. (Image 2)
- Add in the yoghurt and mix well. (Image 3)
- Add in the dry ingredients: flour and nutmeg. (Image 4)
- Add the water (Image 5)
- Mix well. (Image 6)
- Add butter (or your choice of oil) to the pan and when it is melted, drop tablespoons of the batter mixture into the hot pan. (Image 7)
- Flip when the bubbles on the surface pop and then cook on the other side until golden. (Image 8)
Expert Tips and FAQs
Pikelets are a small pancake, generally fluffier (or more like American style pancakes) than a pancake. They can be made with many different flavour combos and are particularly awesome for toddlers and kids as they are easy to eat with no utensils.
Simple, they are great eaten hot, but can also be refrigerated for up to 3 days or even frozen. To freeze I put them on a tray until solid and then pop in a container. They defrost easily from frozen in the lunchbox.
They are great plain, but some of our favourite toppings include: jam, blueberries, cream, mashed bananas, whatever you like!
More pikelet recipes
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Banana Pikelets Recipe
- 2 bananas
- 1 egg
- ⅓ cup yoghurt
- 1 cup self raising flour
- ½ tsp nutmeg
- ½ cup water
- Mash the bananas in a bowl.
- Add the egg, and mix well.
- Add the yoghurt and mix well.
- Add the self raising flour and nutmeg and mix well.
- Add the water and mix well.
- Heat oil or butter in a medium pan over medium heat.heat
- Drop tablespoonfuls of the mixture into your frypan.
- When bubbles appear and pop on the surface, flip!
- Cook until golden.