Blueberry pikelets

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

Stay Awake

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 129 cal

Kilojoules 540 kJ

Protein 4 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 15 g

Sugar 5 g

Dietary fibre 1 g

Sodium 70 mg

Calcium 40 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.