

Blueberry and banana pikelets
Ingredients
- 1 cup plain flourall purpose flourX
- 1 teaspoon baking powder
- 1 ripe medium-sized banana
- 1 egg, lightly beaten
- 1 cup skim milk
- spray oil or 1 teaspoon
- fat-reduced spread
- 1 ½ cups frozen blueberries, defrosted
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Sieve flour and baking powder into a large bowl. Mix and set aside.
2 In a medium-sized bowl, mash banana until smooth. Add egg and milk and mix.
3 Add wet mixture to the dry ingredients and mix until combined. Use a whisk if lumpy.
4 Heat a non-stick frying pan on a medium heat. Spray with oil or use a small amount of spread. When hot, dollop tablespoons of pikelet mixture into pan and top with 4-5 blueberries. Cook pikelets until bubbles start to appear on the surface, turn over and cook until golden, usually 1-2 minutes per side.
5 Serve immediately or cool and pack into lunchboxes. These keep in the fridge for up to 2 days.
Variations
- Make it gluten free: Use gluten-free flour and baking powder.
- Add 2 teaspoons chia seeds to 1/4 cup water. Leave for 10 minutes, then add to pikelet mixture.
- Top with sliced banana.
HFG tip
- Layer on non-stick baking paper in lunch boxes to stop them sticking together.
- To freeze, layer as above and freeze in sandwich bags for up to 2 months. Defrost overnight before packing in lunch boxes.
Nutrition Info (per serve)
-
Calories 92 cal
-
Kilojoules 390 kJ
-
Protein 3 g
-
Total fat 1 g
-
Saturated fat 0 g
-
Carbohydrates 15 g
-
Sugar 7 g
-
Dietary fibre 1 g
-
Sodium 60 mg
-
Calcium 50 mg
-
Iron 0.5 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
RELATED ADVICE LATEST ADVICE