Banana And Cinnamon Oaty Pikelets

18 Ingredients

Number of servings

1teaspoons Mckenzie's Baking Powder
1 cup Uncle Tobys Oats Traditional Porridge
1/4 cup plain flour
1 cup Cocobella Dairy Free Coconut Yoghurt Natural 900g
2 medium banana (halved)
2 medium banana (sliced lengthways)
2tablespoons passionfruit
1/2teaspoons extra virgin olive oil
1/2teaspoons ground cinnamon
1/4teaspoons ground cinnamon
5milliliter extra virgin olive oil spray
1teaspoons maple syrup
1/2teaspoons Mckenzies Bi Carb Soda
2tablespoons Macro Organic Coconut Flakes
4 free-range egg
1/4 cup Sanitarium So Good Long Life Original Almond Milk
2tablespoons pepitas
2tablespoons pecans (coarsely chopped)

Nutrition per serving

25% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

To make pepita crunch, combine ingredients in a small saucepan; stir over medium heat for 3 minutes or until coconut is golden. Cool.

Step 2 of 4

Process cinnamon, oats, flour, baking powder and bicarb until fine and well combined; tip into a bowl. Process ripe banana, eggs and milk until smooth. Add oat mixture and process until just combined.

Step 3 of 4

Spray a large non-stick frying pan with oil spray. Heat pan over medium heat. Working in batches, spoon four 2-tablespoon quantities of batter into pan; cook for 1 minute or until bubbles appear on the surface. Turn over and cook for a further 30 seconds or until cooked through. Transfer to a plate and cover to keep warm. Repeat three more times with oil spray and batter to make 16 pikelets in total.