Pear and Banana Pikelet

These soft pear and banana pikelets are a delicious, family-friendly breakfast made with wholemeal flour and fruit.
Breakfast
10 min prep
15 min cook
4 serves
1 serves of fruit
  • 1 cup canned pears, in juice, drained
  • ½ cup pear juice, reserved from can
  • 1 banana
  • ¾ cup wholemeal flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 egg, lightly beaten
  • 100ml reduced fat milk
  • 1 tsp vanilla extract
  • Olive oil, 1 spray

To serve:

  • 400g reduced fat yoghurt 
  • 2 cups of fresh fruit (berries, sliced banana, kiwifruit or stone fruit) 
  • Cinnamon (optional) 
  1. Blend the pear, pear juice and banana in a food processor or mash with a fork.
  2. Mix flour, cinnamon and baking powder in a bowl.
  3. Add the egg, milk, vanilla and blended fruit to the dry ingredients and mix until combined.
  4. Heat a large non-stick frypan over medium-low heat, spray with olive oil.
  5. Spoon batter into the pan leaving space between each to allow for the batter to spread slightly and the egg flip to easily get under each pikelet.
  6. Cook pikelets until bubbles begin to form, using an egg flip, flip over the pancake and cook for 2-3 minutes or until golden brown.
  7. Serve topped with yoghurt, your choice of fresh fruit and cinnamon (optional).

Serving Suggestion: Canned pear could be substituted for fresh pear (chopped, skin and seeds removed), stewed apple or mashed banana, or alternatively canned peaches or apples.

Alternate topping options could include cottage cheese with cinnamon, chopped nuts such as almonds, or a small serve of nut butter made without added sugar or sweeteners (*noting these would not be nut free).

Storage: Pikelets can be frozen, making them a convenient snack or lunchbox addition. To freeze, allow them to cool completely, then stack with baking paper between each layer in an airtight container or snap-lock bag. Store in the freezer for up to 3 months.

Kids in the kitchen tips: Depending on your child’s age and skill, they can help measure the ingredients, mix the batter and choose their favourite fruits to serve with the pikelets.

Important

When preparing this recipe:

  • Double check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Serving size: 357g Per serving Per 100g
Energy (kJ) 1392 389
Fat (g) 5.4 1.51
Saturated fat (g) 2.1 0.58
Carbohydrates (g) 48.6 13.6
Sugars (g) 28.5 7.97
Fibre (g) 9.4 2.63
Protein (g) 14.6 4.1
Sodium (mg) 220.9 61.8

Acknowledgement

Recipe courtesy of Bella Maugeri, Queensland Country Women’s Association, adapted by Health and Wellbeing Queensland.

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