Savoury Pikelets

Our little people eat pikelets in many forms. Mildly sweet ones (hotcakes) for breakfast are on the menu probably once a week, but this holidays we have changed it up a bit and made a savoury variety.

Our kids love them – Harry describes them as a cross between a hotcake and a cheese toastie …. both things he loves!! They are very filling and make a satisfying lunch, they’re nutritious – and they freeze and defrost well so you can make them in advance for lunchboxes.

This recipe makes a large quantity (about 30) so just halve it if you have fewer staaaaaarving children to feed than I do 😉

  • 3.5 cups spelt flour – I do half wholemeal (OR 3 cups plain GF flour and 1 tsp psyllium husks)
  • 3 heaped tbsp pumpkin seeds
  • 1 tbsp flax seeds
  • 3 tbsp nutritional yeast
  • 1/2 tsp pink salt
  • 4 tsp GF baking powder
  • 2 3/4 cups milk of choice
  • 50g light tasting oil/vegan butter, melted
  • fist sized piece a sweet potato (roughly 200g)
  • OPTIONAL: Handful GF ham/left over chicken/corn kernels

Peel and roughly chop your sweet potato, then steam until soft.

While the potato is steaming, place the seeds, yeast, salt and baking powder into your processor/bullet/blender/thermal cooker and process until very fine (Speed 8, 6 secs, repeat if necessary). The set aside.

Blitz together the steamed potato with the milk and oil in your processor/bullet/blender/thermal cooker until very smooth (Speed 6, 10 seconds, scrape down and repeat). You could add in a handful of spinach here too if you’ve got it on hand and your kids are happy to eat ‘green stuff’.

Add in the seed mix to the wet mix and process to combine (Speed 5, 6 secs).

Add in the flour, half at a time and process to combine (Speed 5, 10 seconds, repeat if necessary).

If you want to add in any of the optional extras, chop them finely and fold them through here.


Spoon tablespoons of the batter into a hot, lightly greased frying pan – it’s quite a thick mix so you’ll need to use the back of the spoon to spread it out. Cook until golden on one side and then flip and cook until both sides are golden brown.


Serve warm with your choice of topping. I sandwich them together with a little butter in the middle and freeze in a zip lock bag so they are ready to drop into lunchboxes.


Enjoy 🙂


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