HNC Blueberry pikelets
This is a recipe from the good ol’ days, my childhood. Mum always used to make us pikelets, and we would often take them to school for morning tea. They are easy to make, much better than store bought alternatives (full of sugar and additives) and you can sneak some fruit into them too!
I’ve changed the sugar to coconut sugar. Coconut sugar is less refined than other sugars, contains small amounts of vitamins and minerals and is also low in GI. It’s my sugar of choice for baking. You can buy coconut sugar now from most supermarkets, definitely from health food stores. See the notes at the bottom for some more variations. This recipe isn’t gluten or dairy free, see my Buckwheat Pancakes for that 🙂
WHAT YOU NEED:
- 1 Cup Self-Raising flour
- ½ tsp of baking powder
- 1 Egg
- ¾ cup of milk
- 1 tsp vanilla extract
- ¼ cup of coconut sugar (I prefer to use coconut sugar as it is less refined and has a lower GI than others)
- ½ cup of blueberries – frozen are fine
- Butter for cooking
HOW WE DO IT
- In a large mixing bowl place the flour, baking powder, egg, milk, vanilla, and sugar. Whisk really well to combine.
- Gently fold through the blueberries.
- Heat a fry pan (medium-low heat) Add some butter to the pan. Use a tablespoon to scoop the mixture in, making sure there’s a few blueberries in each pikelet.
- When they start to bubble, after about two minutes – carefully flip over. About a minute on that side and they are done! Delicious with a dollop of butter.
- Either eat then and there, or let cool and wrap up for school.
Instead of blueberries, make banana pikelets. If you use one or two really ripe bananas, you could reduce the sugar also. Add some cinnamon and nutmeg. Delish!
Or – add apple puree to the mix instead of the blueberries, again with some cinnamon – a great combination.
What’s your favourite flavour combo? Let me know if you try them! Comment below 🙂