Pikelets are such a hit in our household. They’re the one breakfast that small and large people agree on, so we do our best to make sure they are a nourishing start to busy days. If you don’t have all of these ingredients you can easily sub with different flours and sweeteners and omit the egg without compromising the consistency of the pikelets.


20g butter or coconut oil

140g wholemeal spelt flour

1/4 tsp salt

30g rapadura sugar

3 tbs of baking powder

150g milk or milk alternative such as coconut or almond

1 egg

2 large bananas

1 tbs honey/maple syrup/rice malt

1/3 cup shredded coconut


1. Melt butter/coconut oil in a saucepan over low heat.

2. Add remaining ingredients and mix, a lot. Keep mixing, keep mixing and add extra milk along the way if you like your pikelets thinner. Make sure you have a lump free, smooth consistency.  We tend to just keep it all in the saucepan to minimise dishes.

3. Let the mixture sit for 10 minutes, while you prepare the bananas.

4. Slice 2 large bananas into thick diagonal slices. Melt a knob of butter in a saucepan on low heat and slowly fry the bananas in the melted butter. Add cinnamon, honey, a pinch of salt and then sprinkle shredded coconut over the banana mixture. Cook for 5-7 minutes on a low heat to allow the bananas and coconut to turn brown and caramelise. Set aside.

5.Wipe your fry pan clean and add another knob of butter. Place a spoonful of the pikelet batter in to the fry pan and cook until small bubbles appear on the surface. Flip them over and cook for a minute, until golden brown. Repeat process with the remaining batter.

6. Serve the pikelets with caramelised bananas, a dollop of natural yoghurt and a drizzle of honey.