Pikelets with peanut butter, banana and hemp seeds (v)

These pikelets are easy to make, and delicious to eat. They are best served warm shortly after cooking, but will keep for several days in an airtight container.

Adapted from my apple and sultana quinoa pikelets.
Makes about 16 pikelets.

Original post (with pictures) here.

1 medium-large or 2 small bananas
3/4 cup self-raising flour
1/4 cup quinoa flakes (see note below)
1/2 tsp bicarbonate soda
2 tsp chia seeds soaked in 1/4 cup water
2 tsp hemp seeds
3/4 cup almond milk, or milk of choice
2 tbsp peanut butter

Oil spray for coating the pan

Note. I used quinoa flakes because I enjoyed them in my apple and sultana pikelets, and still had some in the pantry. If you don't have any, or don't want to use them, you could substitute oats or plain wholemeal flour (or even plain white flour).

1. Slice your banana/s thinly and then cut each slice in half.
2. Combine the flour, quinoa flakes, bicarbonate soda, chia seeds in water, hemp seeds and almond milk. Stir well to combine.
3. Add the banana slices and peanut butter and mix through the batter.
4. Heat a non-stick pan over medium-high heat and drop dessertspoonfuls of mixture onto the pan. I did 3 - 4 pikelets at a time. Cook until bubbles start to appear (1 - 2 minutes) and then flip and repeat, so both sides are browned. Repeat for the other pikelets.