Banana, Coconut and Chia Pikelets with Yoghurt and Raspberry Chia Jam
make the pikelets any size you like, or different sizes if you like (like accidently I did!)
Once upon a very long time ago, when I was a young girl, I started cooking alongside my nanna. She was an excellent cook and loved to share her knowledge with me. At the time I didn’t realise just how lucky I was, I did it cause it was fun!
One of the first things she taught me to make were drop scones, which are like pikelets or mini pancakes. While they were still hot we would smother them in butter and her home-made jam or freshly squeezed lemon juice (lemons from her tree) and sugar and scoff them quickly while she would cook more!
Given those drop scones were made from white flour, and our toppings weren’t terribly healthy, I decided to try making a healthier version using mashed banana, coconut flour and chia seeds.
Coconut flour is now available in most supermarkets here in Australia and of course in all health food stores as well as those new bulk health food stores. It is an interesting one to work with as it absorbs a lot of moisture, so you roughly use 1/3 of what you would most other flours.
Coconut flour is high in fibre (13% vs wholemeal wheat flour 9%), high in protein (17% vs wwf 11%) and gluten free, so great for Coeliacs or those with wheat or gluten intolerances. I just like using it as it provides more variety in my intake. Plus I find it very filling, so a great thing to include at breakfast time!
i scoffed down 8 of these at breakfast (they are small!) and still wasn’t hungry for lunch 5 hours later!!
On that note, these can make a great breakfast, but would also be a fabulous snack for kids after school.
Just make sure they don’t eat too many or they will still be full at dinner time!
- 2 eggs, slightly beaten
- 1 ripe banana, mashed
- 2 teaspoons honey or maple syrup
- ¼ cup coconut flour
- ¼ teaspoon bicarb soda
- 1 tablespoon chia seeds
- ¼ cup your choice of milk
- 2-3 teaspoons extra virgin olive oil
- your favourite yoghurt
- raspberry chia jam (see link below)
- In a medium sized bowl, whisk eggs, then add banana and mash together.
- Add honey, then sift in coconut flour and bicarb soda, add the chia seeds and stir though
- Finally mix through milk and set aside.
- Heat a pan over medium heat. When hot, brush with a little oil and using a large teaspoon, drop small amounts of mix onto the pan, leaving plenty of room in between so you can easily flip them.
- Cook for 2-3 minutes before carefully flipping over. They will be very soft, so just do your best.
- Transfer to a plate and repeat with remaining mixture.
- Serve topped with yoghurt and raspberry chia jam (see link below)
First Cooking Recollections
Stir up some of your earliest culinary recollections. Did you stand at your grandmother’s elbow to learn to cook? Or did you learn by stumbling through a cookbook by yourself? Share a healthy recipe and the accompanying story about one of your first cooking memories.
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