Banana pikelets
These banana pikelets are excellent. They are fluffy, filling, and naturally sweet from the banana and almond meal and perfect for the whole family. This is my family's new favorite pancake recipe that only includes ingredients that are good for you.
Equipment
- 1 Frying pan
- 1 spatula
- 1 Mixing bowl
- 1 hand blender, food processor or nutri bullet
Ingredients
- 4 Bananas very ripe
- ¾ cup Almond meal
- ¼ cup oats rolled
- 4 eggs free ranged
- 1 teaspoon vanilla extract or paste
Instructions
- Add all the ingredients to a bowl. Mix well, either with a hand blender or a food processor
- Or blend the ingredients in a nutri bullet to a smooth batter. The batter should be relatively thick, but pourable
- Heat a frying pan or skillet to low-medium heat. Add a small amount of oil or butter
- Ladle pikelet sized portions of the batter into the frying pan.
- Fry until the pikelet are golden on the bottom and starting to set on top, 2-3 minutes, then flip the pikelets over with a spatula and fry the other side until golden.
- The pikelets are ready when they are golden and firm to touch.
Don’t use too much oil or butter when frying. Only use a minimal layer in the frying pan to get an even golden brown surface on your pikelets.
Notes
- Don't overmix the batter for lighter and fluffer pancakes.
- Use very ripe bananas for a sweeter flavor and moist soft texture.
- These pancakes darken more easily than regular ones, so be careful not to burn them. Cook on low-medium heat and wait until batter is set on top before flipping them.
