Pumpkin pikelets

Photographer: Mark O'Meara

Make delicious fluffy pikelets healthier with the addition of sweet pumpkin.

Serves: 10 (makes 30 pikelets)

Time to make: 40 mins

Ingredients

¾ cup self-raising flour
¼ cup wholemeal self-raising flour
½ teaspoon baking soda
1 cup buttermilk
1 egg, lightly beaten
1 ½ cups (350g) cooked butternut pumpkin, puréed
spray oil
reduced-fat Greek-style yoghurt, to serve (optional)

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Instructions

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1 Sift flours and baking soda into a mixing bowl. Add buttermilk to mixture with egg; stir until a thick batter forms.

2 Stir pumpkin into batter until well combined.

3 Spray a medium heavy-based, non-stick frying pan with oil spray and set over medium heat. Drop tablespoons of batter into pan 2-3 cm apart; cook for 1-2 minutes, or until small bubbles appear on the pikelet surface. Flip and cook for 1 more minute, or until lightly golden. Transfer to a low-heat oven to keep warm.

4 Repeat process with the rest of the batter. Serve pikelets with a dollop of yoghurt, if you wish.

Variations

For a little bit of spice you can add a pinch of curry powder to the mixture before cooking.

Make it gluten free: Use gluten-free self-raising flour. If using, check curry powder and Greek yoghurt are gluten free.

Nutrition Info (per serve)

Calories 94 cal

Kilojoules 390 kJ

Protein 4 g

Total fat 3 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 2 g

Dietary fibre 2 g

Sodium 110 mg

Calcium 70 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.