Pumpkin and blueberry pikelets
Healthier, low-sugar pumpkin and blueberry pikelets with fresh fruit. Perfect for a kid's birthday party or lunchbox snack. They even have a gluten-free option.
Serves: 8
Time to make: 30 mins
Ingredients
- 1 cup plain flour
- 1 cup wholemeal flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup roasted pumpkin, pureed
- 1 cup frozen blueberries, defrosted
- spray oil
- ½ cup low-fat plain yoghurt, to serve
- fruit shapes, to serve (pineapple, melon, kiwifruit, extra blueberries, etc)
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Instructions
1 In a large bowl, combine all dry ingredients.
2 Into another bowl, place milk, eggs, vanilla and pumpkin and whisk. Pour mixture into dry ingredients, and stir to combine. Stir through blueberries.
3 Spray a frying pan with oil and set over medium heat. Into the pan, pour large spoonfuls of the mixture and cook until bubbles appear. Flip over and cook the other side for another minute or two. Repeat with remaining mixture. Serve with a dollop of yoghurt and fruit shapes cut with a cookie cutter.
Variations
Make it gluten free: Use gluten-free flours and check baking powder and spices are gluten free.
Nutrition Info (per serve)
-
Calories 200cal
-
Kilojoules 840kJ
-
Protein 8g
-
Total fat 4g
-
–Saturated fat 1g
-
Carbohydrates 30g
-
–Sugars 8g
-
Dietary fibre 4g
-
Sodium 160mg
-
Calcium 120mg
-
Iron 1.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
