Banana Pikelets

Serves: 16|Prep: 5 minCook: 5 min

I think pikelets are the perfect breakfast, lunch or snack food for the whole family, and this version is both dairy-free and gluten-free so everyone can dig in! With the addition of arrowroot for a hit of fibre and high-protein almond meal, you’ll be sure your kids are getting a nutrient-dense start to the day. The best bit? They are can be whipped up in just 10 minutes, so they’re my go-to for before school or to fill the lunchboxes!

Ingredients

Method

2 eggs
1 ripe banana
1-2 tbs almond meal
1 tsp arrowroot
½ tsp ground cinnamon (optional)
pinch sea salt
coconut oil, for frying

1.	Using a hand-held blender, combine eggs and banana together until smooth consistency is reached.
2.	Add almond meal, arrowroot, cinnamon and salt and whisk to combine.
3.	Heat coconut oil in a large frying pan over medium heat.
4.	Place one tbs of mixture in pan and reduce heat.
5.	Turn over when small bubbles appear or until golden brown on each side, approximately 1 min each side.

Tip:

Add 1 tbs of chia seeds, 1 tbs of coconut flour or 1 tbs of protein powder for a boost! Serve immediately or store in the fridge for up to 4 days or freeze for up to 4 months.