This was the best and shortest name I could come up with for this new recipe: BAnana, Sunflower Seeds, COconut and YOghurt Pikelets. I invented these for my son’s Kindy lunch a few days ago. He didn’t quite like the fried banana part (so keep that in mind if your kids are fussy), but all the adults who tried it, loved it! These small, thick pancakes are naturally sweetened with honey and banana, the seeds can be substituted with crushed almonds flakes if preferred, and can be made in one bowl, by hand!
Makes approximately 20 pikelets
Preparation Time: 5 minutes / Cooking Time: 30 minutes
- 1 egg
- 2 tbl honey
- 1 cup plain Greek yoghurt
- ¼ cup milk
- Pinch of salt
- 1 cup self-raising flour
- 1/3 cup dessicated coconut
- 2 bananas, cut into 20 slices
- ½ cup sunflower seeds
- Butter, for frying
- Whisk the egg and honey in a medium bowl, by hand.
- Add the yoghurt, milk and pinch of salt and whisk until well combined.
- Add half of the flour and coconut and stir to combine well. Add remaining half of flour and coconut.
- Heat a large non-stick pan on medium heat for a few minutes, then reduce heat to low.
- Add a good tablespoon of butter and let it melt.
- Pour heaped tablespoons of the batter around the pan. NOTE – Pikelets will expand slightly, so space them out. 5 or 6 is plenty for the each batch of frying.
- Immediately press a slice of banana on each pikelet, and sprinkle around with seeds.
- Let pikelets cook for a few minutes, until bubbles start to form on surface. Flip, and cook on other side for 1 or 2 minutes until cooked through. TIP – if the pikelets start to burn before bubbles form, the pan is too hot. If you flip too soon, pikelets could be raw.
- Remove pikelets once cooked and leave to cool on a plate.
- Continue steps 5 to 9 for remaining batter.
These can stay in the fridge for 3 days, or freeze for a month.