Banana raspberry pikelets
These banana raspberry pikelets are light, fluffy mini pancakes featuring sweet bananas and tart raspberries, perfect for breakfast or a snack. Quick to prepare and delicious, they appeal to all ages.
Cook time 15 min
Prep time 10 min
Ingredients:
1 cup self-raising flour1 tsp baking powder
1 tbsp sugar
3/4 cup milk (1% fat)
1 egg
2 bananas
1 short spray cooking spray oil
1 cup raspberries
Banana raspberry pikelets are a delicious and healthy treat that combine the natural sweetness of bananas and the tartness of raspberries. Perfect for breakfast or a snack, these mini pancakes are easy to whip up and sure to be a hit with both kids and adults alike.
Instructions:
- Peel and slice the bananas into thin rounds. Set them aside.
- In a large bowl, whisk together the self-raising flour, baking powder, and sugar until well combined.
- In a separate bowl, lightly beat the egg.
- Add the milk to the beaten egg and stir to combine.
- Make a well in the center of the dry ingredients.
- Pour the wet ingredients mixture into the well.
- Stir gently until just combined, being careful not to overmix. The batter should be slightly lumpy.
- Carefully fold in the banana slices into the batter, ensuring they are evenly dispersed.
- Lightly spray a non-stick frying pan or griddle with cooking spray oil.
- Heat the pan over medium heat.
- For each pikelet, pour a small ladle (about 2 tablespoons) of batter onto the pan. You can cook multiple pikelets at a time, depending on the size of your pan.
- Scatter a few raspberries over each pikelet while they are cooking.
- Cook for about 2-3 minutes or until bubbles form on the surface and the edges start to look set.
- Flip the pikelets and cook for an additional 1-2 minutes or until golden brown and cooked through.
- Transfer the pikelets to a plate and keep warm under a clean tea towel or in a low oven while you cook the remaining batter.
- Serve the banana raspberry pikelets warm, with additional fresh raspberries if desired.
Enjoy your banana raspberry pikelets warm, topped with a drizzle of honey or a scoop of your favorite yogurt. These delightful treats are not only tasty but also a great way to incorporate fresh fruit into your diet. Happy cooking!
Banana raspberry pikelets FAQ:
Cook the pikelets for about 2-3 minutes on the first side until bubbles form on the surface and the edges look set. Flip them and cook for an additional 1-2 minutes or until they are golden brown and cooked through.
Yes, you can use frozen raspberries. Just note that they may release more moisture into the batter, so it's best to thaw and drain them before adding to prevent the batter from becoming too wet.
Store leftover pikelets in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months; just reheat in a toaster or microwave before serving.
You can substitute the bananas with unsweetened applesauce or pureed cooked pumpkin, using the same amount. This will give a similar texture but will change the flavor profile.
A non-stick frying pan or griddle that is around 10-12 inches in diameter is ideal. This allows enough space to cook multiple pikelets at once without overcrowding.
Tips:
- Use ripe bananas to ensure they mash easily and add natural sweetness to the pikelets.
- If the batter is too thick, add a little more milk to reach the desired consistency.
- Gently fold the raspberries into the batter to avoid them breaking apart too much.
- Cook the pikelets on medium heat to ensure they cook through without burning on the outside.
- Use a non-stick pan or a light spray of cooking oil to prevent the pikelets from sticking.
- Serve immediately for the best texture, but you can also store them in an airtight container in the fridge for up to 2 days.
Nutrition per serving
2 ServingsCalories 540kcal
Protein 16g
Carbohydrates 110g
Fiber 9g
Sugar 33g
Fat 6g