- 1 cup self-raising flour
- ²/³ cup trim 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.
Nutrition Info (per serve)
Total fat 5g
Saturated fat 1g
Dietary fibre 1g
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.
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