Easy Banana Pikelets

I love pikelets, i used to take little ones to school as play-lunch with jam. and in high school every single shrove tuesday (pancake day), my friends and i would go over to someone's house and either make 'shaker pancakes' from the bottle or open up a packet of golden circle pikelets and lather them up with nutella, milo, and ice cream.

pikelets are traditionally less like an actual pancake because they are smaller for one, and are supposed to have a cake-like resemblance. they're generally heavier than pancakes too so not as light and fluffy. that's why i love to use of bananas in pikelets, they easily make a heavier, cakey version of regular pancakes that are delicious.

i used to see so many banana pancake recipes before we worked this one out, some of them were just bananas and eggs! NONE of them held together for me, they'd sorta burn and fall apart and turn to crap before they even reached my plate. i gave up pretty quickly, i lost faith and patience within a few tries! so thanks to my hastiness, this recipe is absolutely and totally credited to isaac, he had the patience to try more times than me and he completely succeeded! i like to cool them on a cake rack to keep their fluffiness. they're even good the next day reheated, and the magic combo is banana pikelets plus maple plus bacon - seriously.

or failing that, just some nut butter for morning tea.

Easy Banana Pikelets

2 overripe bananas, mashed
1 egg
1/3 cup oat flour dash of milk
1/4 tsp baking powder
1 tsp vanilla extract shake of cinnamon

Mash the bananas in a bowl
Whisk in the egg and add the remaining wet ingredients
Add in the dry ingredients and combine
Heat a frypan on medium with a little butter or oil of choice
Place 2-3 tbs of batter into the pan for each pancake
Flip when the tops of the pancakes look set
Cook for a further 1-2 minutes
Serve with jam, yoghurt, and some nuts or chopped up fruit