• 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.