Banana & Blueberry Mini Pikelets
My nephew’s, Matty & Jack, love these ‘berry’ much, they go ‘bananas’ for them! These are great to make with the kids. Perfect for a family weekend breakfast or a lunchbox snack.
MAKES: 12-15 mini pikelets
PREP: 10 MINS
COOKING TIME: 10-15 MINS
INGREDIENTS LIST:
1 banana, mashed
1 egg, lightly beaten
¾ cup milk (cows milk or plant based for a dairy free option)
1 cup wholemeal spelt flour or buckwheat flour (gluten free option)
½ tsp. baking powder
1 tsp. cinnamon
pinch of salt
250g fresh blueberries
maple syrup to serve (optional)
Wheat Free
Vegetarian
Sugar Free
Preservative Free
Dairy Free Option
Gluten Free Option
DIRECTIONS:
In a large bowl, whisk together, banana, egg and milk. Sift in flour, baking powder, cinnamon and salt and whisk until smooth.
Melt a little butter or coconut oil over medium heat in a frying pan. Drop a tablespoon of mixture into the pan and place a few blueberries onto the mixture. Do not overcrowd the pan, just do 4-5 pikelets at a time.
Bubbles should start to appear after a minute or two. Once bubbles appear, flip the pikelets and cook the other side until cooked through and golden brown.
Continue steps 2-3, until all batter is used.
NOTES:
This recipe will make big or small pikelets.
Great for breakfast, a snack or dessert.
These are freezer friendly.
If your kids are not keen on banana, use ½ cup of apple sauce instead.
