Banana pikelets

Easy to freeze
Banana pikelets
Makes: 12
Serves: 6
Preparation time: 10 minutes
Cooking time: 10 minutes


1 cup wholemeal self-raising flour, sifted
½ tsp baking powder
1 banana, mashed
2 tbsp honey, warmed & extra to serve
¾ cup reduced-fat milk
1 egg
Olive oil spray
Yoghurt & fresh strawberries to serve (if eating at home)


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Place the flour and baking powder in a large bowl and make a well in the centre. In a separate bowl, mix the banana, warm honey, milk and egg and whisk together. Add the wet mixture to the flour a little at a time and mix until smooth.

Lightly spray a non-stick frypan with olive oil and heat over a medium heat. Add tablespoons of the batter to the pan and cook in batches for 2 minutes or until bubbles start to appear on the surface. Flip and cook for a further 1-2 minutes or until golden.

Serve with yoghurt, a drizzle of honey and chopped strawberries.


You can place the pikelets in separate zip lock bags and freeze for up to 2 months.

For school spread with a little cream cheese and make a ‘sandwich’


Add ½ cup fresh or frozen blueberries to the mix before cooking.