- 1 cup self-raising flour
- ²/³ cup skim milk
- 1 egg
- 1 teaspoon vanilla extract or essence
- 1 tablespoon honey
- 125g fresh or frozen blueberries
- spray olive oil
1 Into a large bowl, sift flour. In a jug, whisk milk, egg, vanilla and honey to combine. Slowly whisk egg mixture into the flour until well combined and smooth. Stir the blueberries through.
2 Spray a large non-stick frying pan with oil and set over a medium heat. Place tablespoons of mixture in the pan, cooking four pikelets at a time. Cook for 1-2 minutes, or until bubbles appear on the surface, then turn and cook for a further minute, or until golden. Repeat to make 16 pikelets. Cool and serve.
Make it gluten free: Use gluten-free flour.
Make it low FODMAP: Use gluten-free self-raising flour, lactose-free milk and pure maple syrup not honey.
Suitable to freeze.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 1g
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