Banana raspberry pikelets
Whip up delicious and fluffy Banana Raspberry Pikelets with this easy recipe! Featuring self-raising flour, ripe bananas, fresh raspberries, and a touch of sweetness, these mini pancakes are perfect for breakfast, brunch, or a delightful snack. Simple ingredients, big flavor!
- 04 Mar 2025
- Cook time 15 min
- Prep time 10 min
- 2 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 400 grams |
| Energy | |
| Calories 540kcal | 27% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 110g | 30% |
| Fiber 9g | 24% |
| Sugar 33g | 34% |
| Fat | |
| Fat 6g | 7% |
| Saturated 1.58g | 5% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 130mg | 23% |
| Vitamin B1 0.39mg | 32% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 2.54mg | 16% |
| Vitamin B6 0.36mg | 21% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.80ug | 34% |
| Vitamin C 33mg | 38% |
| Vitamin E 1.05mg | 7% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 310mg | 24% |
| Copper, Cu 0.35mg | 39% |
| Iron, Fe 2.10mg | 19% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 790mg | 23% |
| Selenium, Se 24ug | 45% |
| Sodium, Na 330mg | 22% |
| Zinc, Zn 2.07mg | 19% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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