Blueberry Pikelets

Ingredients: (makes about 10)


1/2 cup organic green banana flour

1/2 cup organic blueberries (I use Oob frozen blueberries)

1/2 tsp baking powder and bicarb soda (ensure they're free from

gluten, rice, aluminium and other additives)

1 tsp apple cider vinegar

Tiny pinch of pink salt

1/2 cup filtered/spring water

Smidge of oil for fry pan



Optional: raw honey, pure Grade B maple syrup


(it's not essential to add sweetener to the mixture unless you want to,

the blueberries give a lovely sweet burst if they're good quality and ripe)


Kitchen Gadgets:


Stick blender or whisk

Fry pan and flipper




1. Place all ingredients (apart from oil and blueberries) in a stick blender jug (or small mixing bowl) and blitz (or whisk) until smooth and the mixture is relatively thick (unlike regular pancake batter that tends to be runny)

2. Place a pan on the stove and bring to a moderate heat

3. Spoon or pour small amounts of batter onto the pan and place a few blueberries on each (I usually fit about 3 at once to a small cast iron fry pan). Make them kid-friendly size for little hands and lunchboxes

4. Once top looks to be drying out a bit in the centre flip over and leave on until that side is brown also

5. Stack and serve!


These are great topped with some pure coconut cream, raw honey, pure Grade B maple syrup, coconut yoghurt.


Great for brekkie or in lunchboxes for school! Nut-free means safe for allergy sufferers.


Free from: Gluten / Grains / Dairy / Refined sugars / Soy / Legumes / Eggs / Nuts / Seeds


I made plain pikelets at a recent camping trip with our niece and nephew and Chloe absolutely loved them, she went back for seconds and she's a pretty fussy eater!



Grab beautiful bamboo plates like this one from:

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