A speedy, delicious snack even the kids can make!
At Yallamundi Farm, we love to get the whole family involved in the kitchen. That’s why we’re huge fans of this easy-peasy, super-quick recipe for banana pikelets – a tasty snack you can rustle up in mere minutes. We like to get the kids to mix them up in a bowl before we take care of the heating up in a fry-pan. As they caramelise beautifully, we recommend cooking them on a low heat and keeping a close eye on when to flip them to avoid burning. Enjoy!
Makes: enough for two hungry kids – simply double the recipe to feed four.
- 2 medium-sized bananas, mashed, and one extra banana, sliced (optional)
- 2 Yallamundi Pasture-Raised Free Range eggs
- 2 heaped tablespoons plain flour, or buckwheat flour for gluten-free pancakes
- 2 teaspoons baking powder
- 2 teaspoons mixed spice
- Olive oil for frying
- Butter and honey for serving, optional
Optional extra toppings include berries, jam or nutella. Here on the farm, we love adding slices of bacon and maple syrup on those cold winter mornings.
In a medium-sized bowl mash two bananas well with a fork. Crack in the eggs and whisk into the mashed banana until well mixed. Add in the flour, baking powder and spice and stir until completely incorporated.
Heat a heavy-based frying pan over medium/low heat. Once hot, turn the heat down and drizzle in some olive oil. If using the sliced banana, place a piece of sliced banana into the frying pan, and top with one tablespoon of the pikelet mixture. Repeat the process, leaving plenty of room between the pikelets for easy flipping.
Cook over low heat for 3-4 minutes, or until the underside of the pancake is brown and the pancake is set around the edges and firm enough to flip. Flip over carefully using a spatula and cook on the other side for another 1-2 minutes.
Serve warm with a spread of butter and drizzle of honey or with plain yoghurt and fresh berries for breakfast.