ricotta and raspberry wholemeal pikelets!

These ricotta and raspberry whole meal pancakes are so good but feel so naughty!
light and not too sweet these are a perfect treat breakfast or light lunch.
I serve these with cinnamon caramelized bananas and fresh raspberries.

You'll need:
1/2 cup of wholemeal self raising flour
1/2 cup of light milk
1 egg
1tbsp extra light ricotta
1/4 cup of fresh or frozen raspberries.
15 mls (3 teaspoons) of maple flavoured syrup

serving suggestion:
1 small banana (6 inch or less)
1 teaspoon brown sugar
pinch of cinnamon.

makes 10 medium pikelets.

How to:
1. combine the SR flour, egg and milk together until combined before adding the ricotta and raspberries and mix well.
2. using a non stick frypan cook the pikelets on a low heat, two at a time until cooked through, lightly golden and fluffy.
3. once you have cooked the pikelets slice the banana length ways into about four pieces. combine the brown sugar and cinnamon together. Lightly spray the fry pan with oil and place the banana on the pan and sprinkle with sugar/cinnamon mixture. fry for about 30 seconds on each side until lightly browned and caramalised.
4. serve 3 of the pikelets with the banana and a side of fresh raspberries. pour on the maple syrup and enjoy!!

3 pikelets with banana, raspberries and maple syrup is 260 calories.