Choc-banana Pikelets

Over-ripe bananas! The bane of my life!
We love bananas and seem to eat an excessive number each week. I buy them at the markets each weekend, so try to buy some ripe ones and some green ones so we never run out. But this week, I obviously got it wrong. We had over-ripe bananas coming out our ears.  
Usually, I would just whip a quick batch of muffins or banana bread to stick in the freezer, but this time, I decided to experiment to see if I could make a sweet and healthy post-exercise treat.
Well I am so glad I tried this.  They were so good we ate them all before I remembered to take photos, so I had to make another batch tonight.  They are great eaten straight from the pan but even better refrigerated and eaten later.
Adding strawberries or blueberries to the mix adds little bursts of flavour without significantly changing the nutritional mix. I used strawberries in my first batch and blueberries in the second.  But we all agreed that the strawberries were definitely the winner.

Choc banana pikelets

  • Servings: 16
  • Time: 20 mins
  • Difficulty: easy
  • Print


  • 2 medium bananas, mashed (~140 g)
  • 2 eggs, whisked
  • 1/4 cup gluten free flour
  • 1 tbsp cocoa (15 g)
  • 2 tbsp lactose-free milk (40 ml)
  • 1/2 cup chopped strawberries, blueberries or other berries (optional)


Mix together mashed banana and eggs. Add flour, cocoa and milk. Mix well.
Whisk using an electric whisk until batter is smooth and silky. Stir through berries if using.
Cook large spoon-fulls in a non-stick pan over a medium heat until bubbles appear and the top is mostly dried out. Turn and cook for another minute or so.
Choc Banana Pikelet Nutrition
Rough guide to nutritional content. Exact values will vary with ingredients used. Provided values made with blueberries (pictured) and lactose free milk.

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