Yields4 Servings
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

1

Combine flour, LSA, sugar and bicarbonate of soda in a mixing bowl.

2

Add the egg, yoghurt and milk to dry ingredients and use a whisk to mix together.

3

Add pureed pear and stir gently until the mixture all looks the same. It's ok if it's a bit lumpy.

4

Heat a medium non-stick frying pan over medium to high heat

5

Pour 1-2 tablespoons of mixture into the pan per pikelet and cook for 1-2minutes or until bubbles appear on the surface.

6

Flip and cook for a further minute.

GF - use gluten free flour. LF - use lactose free milk and milk yoghurt.
To Serve
7

Eat 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

1

Combine flour, LSA, sugar and bicarbonate of soda in a mixing bowl.

2

Add the egg, yoghurt and milk to dry ingredients and use a whisk to mix together.

3

Add pureed pear and stir gently until the mixture all looks the same. It's ok if it's a bit lumpy.

4

Heat a medium non-stick frying pan over medium to high heat

5

Pour 1-2 tablespoons of mixture into the pan per pikelet and cook for 1-2minutes or until bubbles appear on the surface.

6

Flip and cook for a further minute.

GF - use gluten free flour. LF - use lactose free milk and milk yoghurt.
To Serve
7

Eat 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!

Pear Pikelets

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