1 cup wholemeal self-raising flour, sifted
½ tsp baking powder
1 banana, mashed
2 tbsp honey, warmed & extra to serve
¾ cup reduced-fat milk
Olive oil spray
Yoghurt & fresh strawberries to serve (if eating at home)
Place the flour and baking powder in a large bowl and make a well in the centre. In a separate bowl, mix the banana, warm honey, milk and egg and whisk together. Add the wet mixture to the flour a little at a time and mix until smooth.
Lightly spray a non-stick frypan with olive oil and heat over a medium heat. Add tablespoons of the batter to the pan and cook in batches for 2 minutes or until bubbles start to appear on the surface. Flip and cook for a further 1-2 minutes or until golden.
Serve with yoghurt, a drizzle of honey and chopped strawberries.
You can place the pikelets in separate zip lock bags and freeze for up to 2 months.
For school spread with a little cream cheese and make a ‘sandwich’
Add ½ cup fresh or frozen blueberries to the mix before cooking.