Healthy living

Banana berry pikelets

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4


  • 2 ripe bananas, peeled
  • 1 1/2 cups wholemeal self-raising flour
  • 1 tablespoon sugar
  • 1 1/4 cups low-fat milk
  • 1 teaspoon white vinegar
  • 2 eggs, lightly beaten
  • Olive or canola oil spray
  • 1 1/4 cups (150 g) blueberries, fresh or frozen
  • 1 1/2 cups low-fat berry or vanilla yoghurt, to serve
  • 2 cups quartered strawberries, banana or blueberries, extra, to serve


1. Mash the bananas with a fork in a large bowl. Sift flour over bananas, adding the remaining husk in the sieve to the bowl. Add sugar and stir to combine. Add milk, vinegar and eggs to the bowl. Mix until combined.

2. Spray a large non-stick frypan with oil and place over medium heat. Place 2 tablespoons of batter evenly spaced around the pan. Cook for 2–3 minutes or until small bubbles appear on surface. Top each pikelet with 6 blueberries then carefully turn over. Brown on reverse side for 1 minute or until cooked through. Transfer to a plate and repeat with remaining batter.

3. Divide pikelets between 4 serving plates. To serve, layer with spoonfuls of yoghurt and top with fresh fruit.


You may like to try the following variations:

  • instead of using blueberries, press a thin ring of peeled, cored apple into each pikelet before flipping
  • serve pikelets with low-fat berry or vanilla fromage frais and sliced strawberries
  • serve as a snack, in a lunchbox or at children’s parties.

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