Banana oat pikelets
¾ cup(s), (185ml)
Granulated stevia sweetener
Vanilla bean extract
1 medium, ripe, coarsely mashed
Rolled oats, dry
¾ cup(s), (60g)
Wholemeal self-raising flour
½ cup(s), (80g)
- Process buttermilk, eggs, sweetener, vanilla and banana in a food processor until smooth. Add oats and pulse until just combined. Add flour and pulse until just combined.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon 1 tablespoon of batter into pan. Repeat to make 4 pikelets. Cook for 1–2 minutes or until small bubbles appear on the surface. Turn and cook for 1–2 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter to make 20 more pikelets. Serve.
SERVING SUGGESTION: Reduced-fat fresh ricotta cheese and strawberries (sliced). TIPS: Don’t overmix the batter in the food processor or the pikelets will be tough and chewy. Store any leftovers in an airtight container for up to 2 days, or freeze for up to 1 month