Pikelets are a go-to recipe in my household. These banana pikelets are quick to make and my kids love them.
This oat pikelet recipe can be used as the base for many other pikelet ideas, both savoury and sweet. It is very very very forgiving.
Why This Recipe Works
- No added sugar, sweetened with fruit, made with nutritious oats.
- Suitable for baby-led weaning.
- Great for: breakfast, snacks, lunhboxes.
- Freezable
Ingredients you will need
To make my oat and banana pikelets you will need:
- Mashed banana
- Rolled oats
- Wholemeal flour
- Baking powder
- Cinnamon
- Egg
- Milk
- plus butter or oil for cooking
Ingredient Notes and Substitutes
- Rolled oats: You can use either the finer quick cooked oats or traditional rolled oats. I tend to use quick cook oats as it results in a softer banana pikelet.
- Wholemeal flour: This can be substituted for plain flour or gluten-free flour. If you are using one of the substitutions, watch the amount of milk you add, you will likely need a little less milk.
- Egg: This can be substituted for one Tablespoon of chia seeds. These can be added to the batter when you add the dry ingredients. If you are using chia seeds once you have added the milk and mashed banana leave the batter to rest for 20 mins before cooking the pikelets.
- Milk: Any plant-based alternative milk can be used.
- Cinnamon: The cinnamon can be substituted for a teaspoon of vanilla extract.
Healthy Pikelets?
My banana oat pikelets are a little different to a tradtional pikelet recipe, and I think the changes I have made to my mum's original recipe turns them into healthy pikelets!
By incorporating mashed banana into the recipe, these pikelets don't need any additional sugar to make them absolutely delicious.
These are sugar-free pikelets which makes them suitable for little ones and baby led weaning
Instead of making these pikelets with plain white flour, I use a mix of wholemeal and oats.
This means they provide more complex carbohydrates keeping little tummies fuller for longer, fueling more crawling, running, jumping and general mayhem.
How to Make Banana Oat Pikelets
Below are illustrated step-by-step instructions to make my banana pikelets Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Whisk egg.
Step two: Add dry ingredients (I sort of sprinkle them in, but don't bother sifting them), whisk/mix.
Step three: Add half of the milk, mix
Step four: Add mashed banana, mix to combine.
If needed add more milk, continue to add milk until you have a thick pancake like batter.
Step five: Heat a frying pan, (medium heat), and grease with a small amount of your fat/oil preference (butter, rice bran oil, coconut oil etc).
Step six: Drop in spoonfuls of the batter. Cook until small bubbles pop on the surface, flip over and cook the other side.
Enjoy!
Top Tips
Here is how you can make these banana oat pikelets perfectly every time!
- Take the time to let your frying pan or skillet heat up, although you don't want a high heat you do want to ensure the pan is fully heated to an even medium heat before you start making pikelets.
- Watch for the bubbles, they don't need to appear over the entire surface, just a few and it's time to flip.
- You can make these pikelets any size you like, I often use a 15 ml tablespoon to make small lunchbox sized ones, or a ¼ cup scoop for larger breakfast sized pikelets.
- These pikelets are freezable, once cooled you can freeze them in an airtight container. Either defrost them in the microwave or let them come to room temperature on the bench or in a lunchbox!
Other Recipes you might like!
A am a huge fan of pikelets, pancakes and fritter type recipes.
- Carrot Oat Cakes
- Banana blueberry waffles
- Banana oat pancakes (blender recipe)
- Pea pancakes
Banana Oat Pikelets
Ingredients
- 1 egg
- ½ Cup wholemeal flour 80g
- ½ Cup rolled oats 50g
- 1 teaspoon baking powder
- 1 cup Milk 240ml (you may or may not need the full cup of milk).
- 1 banana mashed 100g
- Pinch cinnamon
Instructions
- Whisk egg
- Add dry ingredients (I sort of sprinkle them in, but don't bother sifting them), whisk/mix.
- Add half of the milk, mix
- Add mashed banana, mix to combine
- If needed add more milk, continue to add milk until you have a thick pancake like batter.
- Heat a pan, grease with a small amount of your fat/oil preference (butter, rice bran oil, coconut oil etc)
- Drop in spoonfuls of the batter. Cook until small bubbles pop on the surface, flip over and cook the other side
- Serve
Notes
- Take the time to let your frying pan or skillet heat up, although you don't want a high heat you do want to ensure the pan is fully heated to an even medium heat before you start making pikelets.
- Watch for the bubbles, they don't need to appear over the entire surface, just a few and it's time to flip.
- You can make these pikelets any size you like, I often use a 15 ml tablespoon to make small lunchbox sized ones, or a ¼ cup scoop for larger breakfast sized pikelets.
- These pikelets are freezable, once cooled you can freeze them in an airtight container. Either defrost them in the microwave or let them come to room temperature on the bench or in a lunchbox!
Ingredient notes and substitutions
- Rolled oats: You can use either the finer quick cooked oats or traditional rolled oats. I tend to use quick cook oats as it results in a softer banana pikelet.
- Wholemeal flour: This can be substituted for plain flour or gluten-free flour. If you are using one of the substitutions, watch the amount of milk you add, you will likely need a little less milk.
- Egg: This can be substituted for one Tablespoon of chia seeds. These can be added to the batter when you add the dry ingredients. If you are using chia seeds once you have added the milk and mashed banana leave the batter to rest for 20 mins before cooking the pikelets.
- Milk: Any plant-based alternative milk can be used.
- Cinnamon: The cinnamon can be substituted for a teaspoon of vanilla extract.
Peta says
Yum yum, trying these tomorrow. I love a good kids/adults recipe that has no added sugar in it. Thanks hon x
Laura Nicholson says
This is such a great recipe, so yummy - my son gobbles them up (as do I to be honest!) Cant wait to try more of your recipes!
Julie Pirot-Motte says
Hi Stacey, This recipe is a must! My daughter literally loved it as well as hubby and myself.
Thank you so much for sharing this recipe.
Connie says
I just added an extra banana and now I'm in trouble... what is my little one having for lunch? There might not be any left for her. So, so good!
My Kids Lick The Bowl says
Oh I am so glad they were liked
KP says
How much do you put in the recipe for the carrot and apple one?
My Kids Lick The Bowl says
Here is the recipe for the carrot and oat version
M.S says
My son is allergic to eggs. What can I substitute for the eggs? I would like to try this recipe
My Kids Lick The Bowl says
Yous should actually be fine to just up the banana content, they should work fine without the egg and more banana
Leah says
I have made these a few times starting when my son was 7 months old. He loves them! I soak the oats overnight in milk along with dried currants and a teaspoon of blackstrap molasses for extra iron. You have an excellent blog, thank you for sharing your recipes. I look forward to trying more.