About a six months ago I share the banana pikelets I make I still make these regularly but have now changed them to include coconut flour to give them a bit more texture and are more filling. We often make these for lunch but they would also be a fantastic afternoon snacks or great lunchbox filler. You could make these pikelets in any shape or size you like.
- 2 bananas
- 3 large free range eggs
- 2 Tablespoons coconut flour
- In a bowl mash the bananas then add the eggs and mix together.
- Add and mix in the coconut flour.
- Spoon the mixture onto a frying pan (greased with coconut oil) or a sandwich press (greased with coconut oil). These take a while to cook so leave them until they are stiff enough to flip over. This takes maybe a minute or two in the sandwich press.
- We either eat them on their own or put jam or almond butter on them.
This recipe makes about 24 small pikelets. Enough for both boys and myself for lunch.
For this recipe you can use bananas at any stage of ripeness. Pikelets are a fantastic way to use up black bananas but I prefer to use greener ones as their sugar content is lower and so the pikelets aren’t as sweet. I’m sure you’ll enjoy these as much as my boys do.