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Blueberry and Soy-Milk Pikelets

Serves:: Makes 20 pikelets

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These health-inspired blueberry and soy-milk pikelets are a tasty breakfast or brunch treat. They are made with wholemeal flour and use soy instead of cow’s milk. Soy adds a nutty wholemeal taste. The pikelets are cooked with frozen blueberries on top (you could use fresh), which are high in antioxidants, low in fat and a good source of vitamin C.

Ingredients

1 cup wholemeal self-raising flour
½ cup self-raising flour
½ tsp bicarbonate soda
2 tbsp caster sugar
2 eggs, beaten
1 cup soy milk
25g butter, melted (plus extra for cooking)
1 cup frozen blueberries
To serve:
Vanilla yoghurt
Honey

Method

1 Preheat oven to 120ºC. In a medium-sized bowl, sift together white self-raising flour and bicarb soda. Add wholemeal flour and sugar and stir till combined. Make a well in the centre and add eggs, stir gently, and slowly add soy milk, continuing to stir. Whisk batter to remove lumps, then add melted butter and whisk till smooth. Set aside to rest for 5 minutes.
2 Heat butter in a large nonstick frypan. Place a large spoonful of batter in pan for each pikelet. Cook
on a low heat for 1 minute. Sprinkle the top of each pikelet with a spoon of blueberries. Once bubbles form and pikelet is golden, flip pikelet and continue to fry on low heat till cooked all the way through.
3 Place cooked pikelets on a tray and keep warm in oven till ready to serve. Continue with remaining batter till all pikelets are cooked.
4 Serve warm blueberry pikelets with vanilla yoghurt and drizzle with honey.

Notes

TIP OF THE WEEK
Try using the leftover soy milk for a fabulous fruity shake: blend banana, frozen blueberries, honey, cinnamon, malt, yoghurt and soy together till thick and creamy.