Banana Oat & Almond PikeletsSometimes it’s just a little bit fun to have something different for breakfast, morning tea or afternoon tea, and these pikelets are just the thing to put a smile on you and your child’s face, not to mention your colleagues when you whip up a batch for consumption at work.
Like any pikelet, they’re light and fluffy, but unlike their store-bought counterparts, these little numbers are nutrient rich and energy packed thanks to the following key ingredients:
Banana – for subtle flavour and sweetness. You won’t find any refined sugar in this recipe. Bananas are high in potassium, which is required for good cardiovascular health. They also contain magnesium, which is great for energy generation in our muscles.
Eggs – for binding. Eggs are a great source of omega-3 fats and they have the highest nutritional quality protein of all food sources. Choosing a free-range organic variety will ensure you receive the greatest health benefits.
Rolled Oats – for filling. Oats contain a protein very similar to gluten, but most people can generally still tolerate oats, which is lucky because they’re so good for us. Oats provide slow release carbohydrate energy and make for a perfect way to start the day.
Almond Meal – for filling. Almonds contain ‘good’ fat, similar to that found in olive oil and avocados. Almonds are also very high in Vitamin E, which protects our cells from damage, while maintaining a healthy heart and blood vessels. Like eggs, almonds are also high in protein.
Without further adieu, get your frying pan and spatula out and away you go!
Ingredients (Makes 12)
• 1 ripe banana, mashed
• 2 eggs, beaten (with a fork)
• 1 tsp coconut oil
• 1/3 cup ground rolled oats*
• 1/3 cup almond meal
• ¼ tsp baking powder
• Sprinkle of sea-salt
*Whiz oats for several seconds in a blender or food processor, until they form a fine meal.
• Mixing bowl
• Non-stick frying pan
1. After mashing the banana and beating the eggs, add all ingredients to a mixing bowl. Stir with a fork to evenly combine.
2. In a low to medium heat non-stick frying pan, evenly place tablespoons of the batter, allowing enough room so as not to stick together.
3. Allow the pikelets to cook for a 1 to 2 minutes on each side or until golden.
Serve alone or topped with butter, jam or cream.
Store in an airtight container in your fridge for 2 to 3 days.