Wednesday, December 7, 2011

Grain-free banana pikelets recipe

After reading Sweet Poison, I've been trying to avoid sugar except where it is found in whole fruits. This is particularly difficult at breakfast, when I usually eat my home-made muesli. Fortunately, I've got a whole arsenal of real food recipes on my iPad that I'm trying out thanks to the Internet and various ebooks I've been reviewing.

This grain-free, sugar-free banana pikelets recipe is one I've modified from Modern Alternative Mama's ebook, Against the Grain. This is one recipe ebook I find myself returning to again and again. The recipes are just so yummy!

I've made these pikelets a couple of times now, and the second time I modified them to the recipe you'll find below, which includes more coconut than the recipe in Against the Grain.

  • 2 bananas, mashed
  • 3 eggs, whisked
  • 1/2c coconut flour or finely shredded dessicated coconut (if using coconut flour, start with 1/4c and keep mixing in more until you get a dropping consistency)
  • 1/8t sea salt
  • 2-3T butter
  1. Thoroughly combine ingredients in a bowl
  2. Melt 1T of the butter in a large, heavy-bottomed frying pan on a medium heat.
  3. Drop spoonfuls of batter on the frying pan, leaving enough space between each spoonful to be able to flip the pikelets.
  4. Cook the pikelets on one side until bubbles start to appear and they hold together when lifted up with a fish slice, about 3-4 minutes.
  5. Flip pikelets and cook until golden on the other side, about 2-3 minutes.
  6. Melt another tablespoon of butter in the saucepan and cook the next batch of pikelets, following instructions 3-5. Repeat if necessary to use up all the batter.

Makes about 20 pikelets.

Serve with homemade, unsweetened yoghurt, fresh berries (or frozen blueberries work well) and a sprinkle of cinnamon for a decadently healthy breakfast.

Thanks again to Kate Tietje of Modern Alternative Mama for giving me a copy of Against the Grain to review, and for giving away her e-book bundle to one Craving Fresh follower a couple of weeks back.

Linked to Patchwork Living Blogging Bee.


  1. Thanks for the recipe Emma, now that bananas are a reasonable price will be able to make this.
    Happy days.

  2. I, too, am concerned about added sugar and have started using prune puree or applesauce to sweetening most recipes. Breakfast is hardest for me, too... I think this morning I am making some black bean brownie pancakes (no sugar added), but I may have to add a couple chocolate chips :)
    It's also nice to know I'm not the only one who forgets to photograph recipes!

  3. oh yummy !food glorious food!,all i do is eat! great recipe ,thankyou !

  4. I cut down on sugar for a while and was amazed at the sweetness I could taste in all sorts of things not commonly thought of as sweet. My tastebuds became more sensitive to sugar when I stopped overloading them.

    One sugar free breakfast I enjoyed as a child is rolled oats with milk and currants. One I enjoy now is puffed wheat with milk. (incidentally rolled oats and puffed wheat were the only cereals Noel could find in the supermarket that didn't have any additives).

    - Jessica


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