Gluten Free Banana & Nutmeg Pikelets
Quick & easy, fruity & spicy, enjoy these treats anytime. Delicious warm from the pan, and any leftovers are great buttered in a picnic basket!
Preparation Time
5 minutes
Cooking Time
5 minutes
Ingredients
- 2 medium bananas, mashed
- ½ cup (62g) Irwin Valley Lupin Flour
- ½ cup (75g) gluten-free plain flour
- ½ teaspoon bicarbonate of soda
- ½ teaspoon xanthan gum
- 1 teaspoon gluten-free baking powder
- 2 tablespoons (40g) raw caster sugar
- 1 teaspoon grated nutmeg
- 1 teaspoon natural vanilla essence
- 1 free range egg, lightly beaten
- ¾ cup buttermilk
- 30g butter, melted
- whipped thickened cream, to serve
Method
- Sift flours, xanthan gum, baking powder, nutmeg and bicarbonate of soda into a large bowl.
- Stir in sugar. Make a well in the centre.
- Add mashed banana, egg and buttermilk. Using a metal spoon, gently fold until just combined.
- Heat a non-stick frying pan over medium-low heat. Brush with melted butter. Using 1 tablespoon batter per pikelet, cook pikelets, in batches, for 1 to 2 minutes or until small bubbles appear on surface. Turn pikelets over and cook for a further 1 to 2 minutes or until golden and cooked through.
- Transfer pikelets to a plate and cover to keep warm. Repeat with remaining butter and batter.
- Serve pikelets with natural Greek yoghurt.
Notes & tips
- For an extra sweet touch go for a Greek yoghurt sweetened with honey.
- Make a stack, with slices of banana between the layers. Top with real maple syrup!
- Fresh strawberries also make a delicious topping.
Nutrition Information
| Serving size: 70g (2 pikelets) |
Average quantity per serve |
Average quantity per 100g |
| Energy |
504KJ |
721KJ |
| Protein |
5.8g |
8.3g |
| Fat, total |
29.2g |
41.6g |
| Fat, saturated |
0.8g |
1.0g |
| Carbohydrate, total |
17.4g |
24.8g |
| Carbohydrate, sugars |
9.8g |
14.0g |
| Sodium |
28mg |
39mg |