Kid’s Lunchbox Recipes ~ Banana Pancakes

A pancake with some jam or just a lick of butter for recess, with a piece of fresh fruit is A-OK with moi!

Have you seen those packaged pikelets in the bread aisle? Anaemic looking little blobs of flour and numerous other crap. To the touch they are as flaccid and tacky as a drunk stuck to the carpet at the RSL. Ew.

I LOVE pancakes and I have done my fair share of bollocksing them up: charring them black, undercooking them, batter to thick, too runny, failed at inventing my own batters and succeeded with others.

Today, I am proud to be able to announce that I have mastered pancakes. I may get a Tee shirt printed saying so. 

And I shall share with you a recipe I devised that will most likely become my staple. This recipe yields ten pancakes or double that in pikelets if you pour the batter smaller.

FYI: Bananas and Jam are a taste sensation.

FYI: Bananas and Jam are a taste sensation.

Ingredients (this is how I made them, and you can use whichever flour, sugar and milk substitute you love the most!):

  • 1/2 cup wholemeal spelt flour
  • 1/2 cup wholemeal self raising flour
  • 2 tablespoons of raw sugar
  • 1 x banana
  • 3/4 cup A2 milk
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 1 egg
Do the shake, do the shake. Do the milkshake, the milkshake ~ do the shake!

I can’t believe I haven’t thought of this before! It’s my new fabulous thing.


1. Sift the flours and add sugar to a large bowl.

2. In a blender add the banana, eggs, vanilla extract, milk and water and whizz up into a milkshake.

3. Make a well in the centre of the flour mixture and pour the milkshake over, stirring as you go. You want a thin-ish consistency because it thickens as it rests.

4. Pop a tea towel over it, clean up and put the kettle on for a cuppa T. Set the non-stick fry pan up and the batter ought to be ready to go!

5. Heat the frying pan to moderate, ladle in the batter and proceed to watch for bubbles, then flip and count to thirty then plop on a plate. Repeat until you have either one supersized or miniature pancake at the end. Do you do that? ~Pour the last of the batter in thinking “oh, let’s just get on with it” and end up making like, a dinner plate sized pancake? I do!

Batter have a rest now.

Batter have a rest now.


  • Substitute the egg with chia gel (3 teaspoons of chia seeds to 1/3 cup water for one egg.)
  • Use almond or other non-dairy milk instead of dairy milk.
  • Use buckwheat flour instead of wheat flour.
  • Use palm sugar, maple syrup, apple juice concentrate etc. instead of cane sugar.
  • Add a tablespoon of cocoa if you would like chocolate pancakes.
  • Add a 1/2 cup of ricotta to the blender if you please.
  • Further, to make vanilla bean ricotta; mix ricotta with fresh scraped vanilla bean or vanilla extract and stir to combine. Pop back in the fridge to chill and then spread onto pancakes. Sweeten more with a little honey if you like.
  • Add oats, dessicated coconut, sultanas etc. to the flour for a flavour twist.
  • Layer them with baking paper and freeze them for storage.
  • Make double so that you can enjoy half for breakfast and the other half for school lunchboxes.
A Tupperware container, some greaseproof paper and a couple of pancakes. Snack sized love.

A Tupperware container, some greaseproof paper and a couple of pancakes. Snack sized love.

 ~Yours cross-legged on the asphalt enjoying pancakes before I go play elastics, K180, x





  1. Genius!! Yummy.

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