Rinse and pat blueberries dry, and preheat a fry pan or skillet to medium heat.
Sift dry ingredients together in a large bowl.
Add milk and banana to the dry ingredients and mix until smooth.
Mix in oil until incorporated.
Fold blueberries into batter.
Place spoonfuls of the batter into the frypan and allow to cook until bubbles form on the surface. This is when you can flip them to cook the other side (approximately 1 minute each side). Remove to a plate or wire rack to drain and cool.
Repeat until all batter made into pikelets.
Can be made up to a day in advance and kept in an airtight container.

1 cup white spelt flour
1 teaspoon (5g) baking powder
pinch salt
1/2 teaspoon (2.5g) bicarbonate of soda
2 tablespoon (40g) caster sugar or alternative sweetener
2/3 cup (160mL) rice milk
1 large banana, mashed
1 tablespoon (20mL) rice bran oil
125g fresh blueberries
optional oil for greasing the frypan if needed