Spelt Banana Pikelets

by Michelle on July 12, 2010 · 9 comments

in Dairy Free,Healthy Breakfast,Healthy Snacks,Meal,Recipes

spelt banana pikelets topped with raspberries and lemon curd

For those that don’t know, I should explain what Pikelets are. They are a thicker yet smaller version of a pancake. Here’s another way to think of them- they are smaller than a “standard” sized pancake but larger than a Dutch pancake (Poffertjes). I like to make them around the width of a tea cup or a small bowl. Makes sense? Okay cool.

Banana Pikelets have been a favourite treat (and sometimes breakfast) of mine ever since I was a child. Today I’m bringing you a healthier version with a few variations for you to change up the recipe (if you wish). These pikelets are made with wholemeal spelt flour rather than with wheat flour and have an extra optional step to made the spelt more digestible. I’ve also added some gluten free and dairy-free options. These pikelets are also great to make and then freeze in air-tight zip lock bags for busy mornings and on the go times- to re-heat all you have to do is take them out put them in the toaster to warm up! It doesn’t take long at all and is a great quick breakfast (or snack).

– – –

Spelt Banana Pikelets

Serves: 2-3


  • 1/2 c. spelt flour (or almond flour), sifted
  • 1/2 c. milk (can be dairy, coconut or almond milk)
  • 1 t. vanilla extract
  • 1 T. butter or coconut oil, melted and cooled
  • 1 ripe banana, mashed
  • 2 whole eggs, beaten
  • 1 T. raw honey
  • butter or coconut oil, extra to cook with


  1. Sift the flour and place in a bowl.
  2. In a jug, mix together: milk, vanilla, butter, eggs and honey.
  3. Mix 2 into 1 till a thick batter forms.*
  4. Heat butter in a pan till bubbly, then spoon mixture into pan.
  5. Turn over when each side starts to set (the mixture will look solid rather than liquid)
  6. Enjoy how you like.

*Optional pre-cooking step: you can make the batter and keep covered in the fridge overnight- this helps to make the spelt flour more digestible. You can add a bit of lemon juice to prevent oxidation (this helps to prevent the batter turn brown).

Cooking Notes:

You basically want it to be a thick batter. If the mixture is not very thick add more flour. If it’s too thick add more milk.

Some topping ideas for your pikelets:

  • A dollop of lemon curd and fresh raspberries (like I did in the above picture).
  • Lemon, butter and honey
  • Maple syrup and butter
  • Ground flax seed and honey
  • Yoghurt
  • Chopped toasted almonds
  • Crumbled walnuts
  • Passionfruit
  • a tablespoon of a nut butter such as almond or macadamia

……the options are endless!

I hope you enjoy this recipe as much as I do!


Do you like pikelets? What’s your favourite way to eat them? Any ideas for pikelet toppings? I’m trying to find some more great ways to serve them. I’d love to know what you think!

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Posted to Two For Tuesdays.


Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com. Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

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{ 8 comments… read them below or add one }

Christy July 12, 2010 at 9:44 pm

We are always looking for new breakfast food – these sound so yummy. I will take mine with butter and maple syrup please!


Michelle July 12, 2010 at 10:59 pm

I hope you and your family love them Christy. Maple syrup and butter are the best! So delicious!


alex@amoderatelife July 13, 2010 at 5:04 am

Michelle, I am laughing because here in the US we would describe pikelets as being tiny crepes because for us, a pancake is MUCH thicker than that and about the size of a tea cup saucer. My mother used to make “pancakes” which were thin and we would roll them up with butter and sugar and lemon. Americans and french alike call those crepes. Either way, I haven’t ever tried spelt in a pan batter like this, so will try it soon! Thanks for sharing the real food love on two for tuesday recipe blog hop! :) alex


girlichef July 13, 2010 at 3:40 pm

Pikelets intrigue me…and I’ve been meaning to give them a go. These sound like a fabulous breakie!!


Michelle July 14, 2010 at 7:41 am

Thanks Girlichef. Do give them a go!


Bonnie July 13, 2010 at 7:41 pm

I just happen to have some fresh raspberries warm from the garden along with lemon curd in the fridge. I have leftover splet flour from bread baking too, so I really need to try this recipe.


Michelle July 13, 2010 at 9:31 pm

Awesome, enjoy Bonnie!


Butterpoweredbike July 13, 2010 at 10:29 pm

I’d definitely eat them with fresh goat cheese!


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