Coconut banana pikelets

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.   coconut_banana_pikelet

Coconut banana pikelets
Author: NZ Ecochick
Prep time:
Total time:
  • 2 bananas
  • 3 large free range eggs
  • 2 Tablespoons coconut flour
  1. In a bowl mash the bananas then add the eggs and mix together.
  2. Add and mix in the coconut flour.
  3. 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.
  4. 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.


John smearing almond butter on his pikelets.

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.


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2 thoughts on “Coconut banana pikelets

  1. Karoline Tuckey
    January 3, 2015 at 10:13 am

    Hi Madeleine. I made these on New Year’s day – my recovery plan from the party the night before. Loved them. Dan asked for seconds. We’re definitely going to be making these a regular. It’s not too often you find something that’s super-quick and easy, super-economical, healthy, comforting and delicious, and the ingredients keep well. Love these. Thanks for this one, we’ll be using it lots!!

    1. January 7, 2015 at 8:06 pm

      Wow so glad to hear that. Glad you guys loved them. We love them too. I can’t make them fast enough for the boys they get so cross when the next lot aren’t ready. I normally make a double batch. John even knows the recipe by heart. Mx