1 cup self-raising flour
1 teaspoon baking powder
¾ cup milk
1 ripe banana, peeled mashed
2 tablespoons honey
1 ripe banana, peeled and sliced
Sift flour and baking powder into a large bowl and make a well in the centre. Whisk milk and egg together in a jug. Gradually whisk the combined milk and egg mixture until all ingredients are well combined.
Add mashed banana and honey to the batter and whisk until smooth.
Heat a large fry-pan (preferably non-stick) over medium heat. Spray the pan with oil cooking spray. Add 2 tablespoons of the batter to the pan and cook for 1 ½ -2 minutes, until bubbles appear on the surface. Flip the pikelets and cook for a further 1-2 minutes, until lightly golden. Allow to cool
To serve, brush pikelets with honey, top with sliced banana and sandwich together for school morning tea
Recipe by Celebrity chef Nadia Lim and the My Food Bag team for Australia's Biggest Morning Tea