Allergy free banana cinnamon pikelets recipe

I turned my back a little too long for some but they aren't burnt. Phew!

Ingredients

• 1 cup Orgran self-raising flour
• 1 tbsp caster sugar (optional)
• ½ tsp cinnamon
• 2 tsp Orgran No Egg
• 2 medium bananas, mashed
• 1 cup goat’s milk
• Melted Nuttlex, to grease

Method

• Sift the flour and cinnamon into a large bowl.
• Stir in the sugar and No Egg,
• Make a well in the centre.
• Add the banana to the flour mixture and stir to combine.
• Pour the goat’s milk into the flour mixture and stir until a smooth batter forms.
• Heat the non-stick frying pan over medium heat.
• Brush with melted Nuttlex.
• Drop 4 heaped tablespoons of batter, for small pikelets, into the pan and gently shape. For large pikelets, use a ¼ cup to measure the batter.
• Cook for 1 minute or until bubbles appear on the surface.
• Turn and cook for a further 1 minute or until golden and cooked through.
• Transfer to a plate and cover with foil or a tea towel to keep warm.
• Repeat, in batches.
• Serve with honey and Nuttlex.