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

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1 cup plain flourall purpose flourX
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)

Instructions

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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 200 cal

Kilojoules 840 kJ

Protein 8 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 30 g

Sugar 8 g

Dietary fibre 4 g

Sodium 160 mg

Calcium 120 mg

Iron 1.5 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.