Pikelets are always a favourite. You can make them plain or you can pack them full of goodness like I have done in this recipe. They are perfect for toddlers as they can easily hold them and munch away and are also great in the lunchbox.
This version has no added sugars, the sweetness comes from the natural sugar in the apple and the banana and the wholemeal flour makes them more filling and is a good fibre boost.
I am using my new Scanpan Titanium Non-Stick frypan that I was gifted from OzSale. It is amazing how a good quality frypan can make cooking something like this easier as there was no sticking and the cooking heat was distributed easily.
INGREDIENTS
1 Cup Wholemeal Self raising Flour
1/2 Tsp Bicarbonate Soda
1 Red Apple, grated
1 Overripe Banana, mashed
1 Cup Milk
1 Tsp White Vinegar
1 Egg
LET’S PUT IT ALL TOGETHER
1. Place ingredients as listed in the order into a large bowl. Using a fork mix together until well combined. Leave to sit for 5 minutes
2. Pre-heat a large non-stick frypan over a medium heat. Spray with a little cooking oil and then spoon the mixture onto the frypan. You can make four at once. Leave to cook until bubbles form on the surface and then flip and cook for a further minute before removing. Repeat until all the mixture is cooked.
Alternatively, the mixture can sit covered in the fridge for up to 3 days.
Allow to cool before transferring to the lunchbox or placing into zip lock bags for freezing.
Makes approx 12-15
Freezer friendly: once cooled place into zip lock bags and freeze for up to 3 months. When ready to use remove from the freezer and place into the lunch box. They will defrost by morning tea.
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