You might have already guessed …. but we are quite partial to pikelets here.
Pikelets, hotcakes, mini pancakes – whatever you like to call them, they are very popular with most kids and they are a terrific way to pack in a heap of goodies to make for a nutritious and filling snack – or breakfast! They freeze well, are portable and they are easy for little fingers to hold on to when they are learning to feed themselves.
We are enjoying these ones for afternoon tea today. They are a particularly terrific serve of long lasting fibre, with their mild sweetness coming from whole fruits. Hopefully we’ll have some left for lunchboxes!
- 1 1/4 cup spelt flour (half wholemeal) OR 1 cup GF flour mix plus 1/2 tsp psyllium
- 1/4 cup rolled oats OR shredded coconut
- 1.5 tsp GF baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla bean paste
- 1/2 cup milk of choice
- 1 large carrot, roughly chopped
- 1 small over ripe pear (it needs to be soft to the touch) OR 1/4 cup pear puree
- 1/2 medium overripe banana
- 4 medjool dates
- 1 heaped tsp Sunflower seed butter OR other nut butter
In your blender/processor/bullet/thermal cooker blitz the oats or coconut until they are a fine flour (Speed 9, 8 seconds, repeat if required)
In a large bowl mix together all of the dry ingredients, including the blitzed oats, with a whisk then set aside. (Speed 4, 8 seconds)
In your blender/processor/bullet/thermal cooker place; the carrot, banana, pear, dates, seed butter, vanilla and milk and blitz until very smooth (Speed 4 initially, then build up to speed 7 for 8 seconds, scrape down and use speed 9 for a further 8 seconds, scrape and repeat if required.
Add the wet mix and the dry together and whisk or process until well combined and smooth.
Place a tbsp of the mix into a hot, lightly greased frying pan. It is quite a thick mix, so you’ll need to spread it out with the back of the soon a little bit. Flip over when bubbles appear and cook until both sides are golden brown.
Delicious served warm, on their own, with a little butter of choice or even some more seed/nut butter.
These work well sandwiched together with a little butter as a filling lunchbox snack.
Makes about 15
2 thoughts on “Carrot Cake Pikelets”
Base on the ingredients this mini pancakes of yours is quite tangy. Hmmm. I Just to bake pancakes too and I add Strawberry for extra flavor. Dip in Sunflower seed butter but I chose the chocolate sunflower seed butter. I manage to buy it at Doorstep Organics ( http://www.doorsteporganics.com.au/ ), you may also find them as a good resource of sunflower seed butter especially organics. Anyhow, thanks for sharing your Carrot Cake Pikelets recipe.
thanks Grace. The pancakes don’t have a tangy taste. They are just mildly sweet.
I make my own sunflower seeds butter, you can find the recipe here: https://itchinkitchen.com/2015/01/22/nut-butter-substitute-free-nut-butter/