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Blueberry pikelets

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

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Blueberry pikelets are a favourite, they are so quick and easy to make. Nut free, they are a perfect snack for work or school lunchboxes

Serves: 8

Time to make: 20 mins

Ingredients

More weights & measures

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

Instructions

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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.

Variations

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.

HFG tip

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)

Calories 129cal

Kilojoules 540kJ

Protein 4g

Total fat 5g

–Saturated fat 1g

Carbohydrates 15g

–Sugars 5g

Dietary fibre 1g

Sodium 70mg

Calcium 40mg

Iron 0.5mg

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.

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