Gluten free Lupin 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!

This recipe is courtesy of the Irwin Valley website.

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 flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon xantham gum
  • 2 tablespoons raw caster sugar
  • 1 teaspoon grated nutmeg
  • 1 teaspoon natural vanilla essence
  • 1 egg, lightly beaten
  • ¾ cup buttermilk
  • 30g butter, melted
  • plain Greek yoghurt to serve

Method

  1. Sift flours, nutmeg and bicarbonate of soda into a large bowl.
  2. Stir in sugar. Make a well in the centre.
  3. Add mashed banana, egg and buttermilk. Using a metal spoon, gently fold until just combined.
  4. 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.
  5. Transfer pikelets to a plate and cover to keep warm. Repeat with remaining butter and batter.
  6. Serve pikelets with natural Greek yoghurt.
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