Blueberry and banana pikelets
(at time of publication)
- 1 cup plain flourall purpose flourX
- 1 teaspoon baking powder
- 1 ripe medium-sized banana
- 1 egg, lightly beaten
- 1 cup trim milk
- oil spray or 1 teaspoon
- fat-reduced spread
- 1 ½ cups frozen blueberries, defrosted
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.
- 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.
- 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)
Total fat 1g
–Saturated fat 0g
Dietary fibre 1g
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