Making sugar free pikelets has been something I have done many times over the years. My version of the good old Aussie pikelet is a much healthier version with banana, no refined sugars or flours and some additional flavourings that are a twist on the old favourite.
What are Pikelets?
- Pikelets are similar to a pancake but much smaller – but still round in size, and thinner
- Pikelets are the Aussie version of pancakes
- In Australia, pikelets are typically not a breakfast food, they are more a morning or afternoon treat
- Pikelets are usually eaten fairly plainly, either with just a thin layer of butter, or very occassionally some jam and cream, and sometimes, butter + jam
- The traditional version of a pikelet usually has ALOT of sugar in it and is quite sweet
- Aussie kids of my generation grew up eating pikelets (kids of the 70’s and 80’s)
Pikelets have kind of been a staple in our household, probably because I grew up eating them (alongside the never-ending packets of biscuits!).
Every time I make pikelets there is a bit of nostalgia as I’m transported back in time, and it’s one of those warm fuzzy feelings that comes from remembering good times and good food, hanging around in the school playground, just being a kid without a care in the world!
Is A Pikelet Similar To A Crumpet?
- No. Not to Aussies. A crumpet and pikelet are completely different.
- Crumpets are thicker and have holes in them for the topping to drip through.
- Crumpets are also firmer, and a little more rubbery.
- Pikelets have a smooth top and texture.
- Pikelets are soft, small, round and thinner.
- Crumpets are toasted, whereas pikelets are eaten fresh.
Over the last couple of years I’ve modified mum’s original pikelet recipe to be more healthier.
Unfortunately I found this to be a necessity, because whilst mums pikelet recipe brings back so many childhood memories it was not all that waistline friendly. I needed a pikelet recipe that was a little bit healthier, with less sugar.
So I replaced white sugar for baking natvia, got rid of refined flours, and upped the protein factor with egg whites.
Then I gave it a burst of flavour with cinnamon, vanilla and creamy mashed banana.
TIP: You do need to have a bit of patience whilst making these sugar free pikelets as you need to be ready at the stove top for dropping the batter into the pan and flipping.
If you’re looking for a good pikelet recipe that would give you awful sugar highs and is loaded with calories, this is for you. They are easy to make, and a fun way to spend a lazy Sunday afternoon in the kitchen.
Looking for some other healthy sweet treats to satisfy your sweet tooth and keep cravings under control? How about these sugar free chocolate chip muffins with blueberries, sugar free bliss balls, or sugar free and wheat free banana bread.
This sugar free pikelet recipe reminds my of my childhood only without all the added sugars! These pikelets are soft and light with hints of banana, vanilla and cinnamon bursting through with each bite. A must make recipe, especially with the vanilla butter. It makes them almost decadent!
- 1 1/4 cups Spelt flour (or Wholemeal Plain Flour) (or wholemeal plain flour)
- 1 teaspoon cinnamon
- 2 medium Egg whites
- 1/4 cup Baking natvia
- 3/4 teaspoon bicarb soda
- 2 teaspoons chia seeds optional
- 3/4 cup Milk
- 1 cup Mashed Banana about 3 bananas
- 1/8 cup Butter
- 1 tablespoon Baking natvia
- 1/4 teaspoon cinnamon
- 1/2 teaspoon Vanilla bean paste
- In a large mixing bowl, add the dry ingredients – flour, protein powder, baking natvia, bicarb, cinnamon and chia
- In a separate bowl, mash the banana
- In another separate bowl, beat egg whites, natvia and milk together until combined
- Add the mashed banana and egg mixture to the dry ingredient and gently fold in until all is combined and a batter is formed
- Heat frypan on medium heat and coat with coconut oil or melted butter. Drop spoonfuls of batter onto pan and when bubbles start to form, flip pikelet over to other side.
- Repeat until you have made about 20.
- Bring 1/8 cup of butter to room temperature
- Mix in natvia, cinnamon and vanilla until all combined
- Slather on pikelets and store in fridge in airtight container for 3 days
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