Ingredients
1 cup wholemeal self-raising flour, sifted
½ tsp baking powder
1 banana, mashed
2 tbsp. honey, warmed and extra to serve
¾ cup reduced-fat milk
1 egg
Olive oil spray
Yoghurt & fresh strawberries to serve
Method
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Place the flour and baking powder in a large bowl and make a well in the centre.
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In a separate bowl, mix the banana, warm honey, milk and egg and whisk together.
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Add the wet mixture to the flour a little at a time and mix until smooth.
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Lightly spray a non-stick frypan with olive oil and heat over a medium heat.
Add tablespoons of the batter to the pan and cook in batches for 2 minutes or until bubbles start to appear on the surface.
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Flip and cook for a further 1-2 minutes or until golden.
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Serve with yoghurt, a drizzle of honey and chopped strawberries.
Tips
You can place the pikelets in separate zip lock bags and freeze for up to 2 months.
For school spread with a little cream cheese and make a ‘sandwich’.
Variation
Add ½ cup fresh or frozen blueberries to the mix before cooking.
Healthy Lunch Box, an initiative from Cancer Council NSW, is an interactive tool for parents to use with their children to plan and pack a healthy lunch box.
For more recipes please visit healthylunchbox.com.au.
