Blueberry Pikelets by Dr Melinda Morrison

Dietary Guidelines: , , , ,

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Serves

12

Try these gorgeous pikelets warm from the pan!

Ingredients

  • 1½ cups (420 g/13½ oz) self-raising flour
  • 200 g (6½ oz) low-fat vanilla yoghurt
  • olive oil spray
  • 125 g (4 oz) blueberries (1 punnet)
  • 1 egg, lightly whisked
  • ¾ cup (185 ml/6 fl oz) low-fat milk

Method

  1. Sift the flour into a large bowl.
  2. In a separate bowl mix the egg, yoghurt and milk.
  3. Make a well in the centreof the dry ingredients and gradually mix in the wet ingredients, adding extra milk if required.
  4. Heat a non-stick frypan to a moderate heat and spray lightly with oil.
  5. Put approximately one heaped tablespoon of mixture into the pan for each pikelet.
  6. Press 5–6 blueberries into each pikelet.
  7. Turn when bubbles start to appear on the surface, and cook until light and fluffy.

RECIPE NOTES

Toddler – Full cream dairy is recommended for children under 2 years.

Nutritional Analysis

Per pikelet: Energy 402 kJ / Fat 1 g / Saturated fat <1 g / Carbohydrate 17 g (1 exchange) / Fibre 1 g / Sodium 146 mg / GI med

Family Food for Diabetes Book 1

 

Recipe taken from Family Food for Diabetes Book 1 by Dr Melinda Morrison.

Click here to find out how to purchase this book

Click here to read Melinda’s article About Diabetes

 

 

You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure. Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.