Prep Time7 minsCook Time10 minsTotal Time17 mins
Perfect for breakfast, lunch boxes, snacks or dessert! Made with a whole serve of fruit, wholemeal flour, nuts and seeds, these little pikelets make the perfect addition to your day!
1 cup wholemeal self raising flour
1 tbsp LSA - Linseed, Sunflower and Almonds mix
2 tbsp caster sugar
1 pinch bicarbonate of soda
1 egg, lightly beaten
¼ cup natural / Greek yoghurt
½ cup reduced fat milk
1 small pear, cored and pureed (leave the skin on)
light olive oil for cooking
To Serve
ricotta or greek yoghurt
fresh berries
golden / maple syrup or honey
1Combine flour, LSA, sugar and bicarbonate of soda in a mixing bowl.
2Add the egg, yoghurt and milk to dry ingredients and use a whisk to mix together.
3Add pureed pear and stir gently until the mixture all looks the same. It's ok if it's a bit lumpy.
4Heat a medium non-stick frying pan over medium to high heat
5Pour 1-2 tablespoons of mixture into the pan per pikelet and cook for 1-2minutes or until bubbles appear on the surface.
6Flip and cook for a further minute.
GF - use gluten free flour. LF - use lactose free milk and milk yoghurt.
To Serve
7Eat pikelets while they’re still warm with a smear of smooth ricotta or a dollop of yoghurt and top with fresh berries and drizzle of golden syrup. YUM!
Ingredients
Perfect for breakfast, lunch boxes, snacks or dessert! Made with a whole serve of fruit, wholemeal flour, nuts and seeds, these little pikelets make the perfect addition to your day!
1 cup wholemeal self raising flour
1 tbsp LSA - Linseed, Sunflower and Almonds mix
2 tbsp caster sugar
1 pinch bicarbonate of soda
1 egg, lightly beaten
¼ cup natural / Greek yoghurt
½ cup reduced fat milk
1 small pear, cored and pureed (leave the skin on)
light olive oil for cooking
To Serve
ricotta or greek yoghurt
fresh berries
golden / maple syrup or honey
Directions
1Combine flour, LSA, sugar and bicarbonate of soda in a mixing bowl.
2Add the egg, yoghurt and milk to dry ingredients and use a whisk to mix together.
3Add pureed pear and stir gently until the mixture all looks the same. It's ok if it's a bit lumpy.
4Heat a medium non-stick frying pan over medium to high heat
5Pour 1-2 tablespoons of mixture into the pan per pikelet and cook for 1-2minutes or until bubbles appear on the surface.
6Flip and cook for a further minute.
GF - use gluten free flour. LF - use lactose free milk and milk yoghurt.
To Serve
7Eat pikelets while they’re still warm with a smear of smooth ricotta or a dollop of yoghurt and top with fresh berries and drizzle of golden syrup. YUM!
