Mandy Sacher banana pikelets

Banana pikelets with a healthy twist

In Features, Nourish, Stories by Nicole Fuge

by Mandy Sacher, paediatric nutritionist, mum and author of Wholesome Child: Complete Nutrition Guide and Cookbook

Who doesn’t love a pikelet for breakfast, lunch, dinner or a snack? This Banana pikelet recipe has a healthy twist and is gluten and dairy free. 

Prep time: 3-5 mins

Cooking time: 5 mins

Makes: 16 mini pikelets

Equipment: Hand-held blender

// Ingredients
  • 2 eggs
  • 1 ripe banana
  • 1-2 tbs almond meal
  • 1 tsp arrowroot
  • ½ tsp ground cinnamon (optional)
  • Pinch sea salt
  • Coconut oil, for frying
// Method
  1. Using a hand-held blender, combine eggs and banana together until smooth consistency is reached.
  2. Add almond meal, arrowroot, cinnamon and salt and whisk to combine.
  3. Heat coconut oil in a large frying pan over medium heat.
  4. Place one tablespoon of mixture in pan and reduce heat.
  5. Turn over when small bubbles appear or until golden brown on each side, approximately one minute each side.

Serving and storing leftovers: Serve immediately or store in the fridge for up to four days or freeze for up to four months.

Tip: Add 1 tablespoon of chia seeds, 1 tablespoon of coconut flour or 1 tablespoon of protein powder.

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