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.
Ingredients
- 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
Toppings:
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.
Method
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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.
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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.
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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.
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Serve warm with a spread of butter and drizzle of honey or with plain yoghurt and fresh berries for breakfast.
