Pear, banana and cinnamon pikelets

Recipe: Pear, banana and cinnamon pikelets


  • 1 cup gluten-free self-raising flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons caster sugar
  • 3/4 cup reduced-fat milk
  • 40g unsalted butter, melted, cooled
  • 1 teaspoon vanilla extract
  • 1 large ripe banana, mashed
  • 1 packham pear, cored, finely chopped
  • Olive oil cooking spray
  • Reduced-fat passionfruit yoghurt, to serve


  1. Combine flour, cinnamon and sugar in a bowl. Make a well in the centre. Combine milk, butter and vanilla in a jug. Add to flour mixture. Whisk until smooth. Stir in banana and pear. Stand for 10 minutes. Spray a non-stick frying pan with oil. Heat over medium heat.
  2. Spoon tablespoons of batter into pan to make 4 pikelets. Cook for 1 to 2 minutes or until bubbles appear on the surface. Turn. Cook for 1 to 2 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter to make 16 pikelets. Serve with yoghurt.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)