This freezer friendly after-school snack will tame the hungriest of hordes!
Ingredients
- 3/4 cup self-raising flour
- 2 teaspoons caster sugar
- 3/4 cup buttermilk
- 1 egg, lightly beaten
- Olive oil cooking spray
- 250g strawberries, hulled, thickly sliced
- Icing sugar mixture, for dusting
Method
- Step 1Sift flour into a bowl. Stir in sugar. Make a well in centre. Whisk buttermilk and egg together in a jug. Add to well. Using a wooden spoon, stir until smooth.
- Step 2Lightly spray a non-stick frying pan with oil. Heat over medium heat. Using 1 tablespoon of batter at a time, cook pikelets, in batches, for 2 to 3 minutes or until small bubbles start to form on surface. Carefully turn over. Cook for 1 to 2 minutes or until golden and cooked through. Repeat with remaining batter to make 12 pikelets. Transfer to a wire rack to cool. Serve topped with strawberries and dusted with icing sugar.
- High carb
- High protein
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
679 kj
Energy
3g
Fat Total
1g
Saturated Fat
2g
Fibre
8g
Protein
59mg
Cholesterol
233.74mg
Sodium
6g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
Variation: Omit strawberries and icing sugar mixture. Thinly slice 2 bananas. Serve pikelets with sliced banana and drizzled with honey.
To freeze: Wrap pikelets individually in plastic wrap. To thaw: Place in a snap-lock bag. Freeze for up to 2 months. Place in fridge overnight.
- Author: Nadia French
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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