Our little people eat pikelets in many forms. Mildly sweet ones (hotcakes) for breakfast are on the menu probably once a week, but more recently we have changed it up a bit and have added in a more 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. They even work well as a side serve at dinner time.
This recipe makes about 20 – I often double it so that I have enough left to freeze!
- 1.5 cups spelt flour – I do half wholemeal (OR 1 1/3 cups plain GF flour and 1 tsp psyllium husks)
- 1/2 cup heaped mixed seeds (I use pumpkin, flax and hemp)
- 3 tbsp nutritional yeast
- 1/2 tsp paprika
- pinch pink salt
- 2 tsp GF baking powder
- 1.5cups milk of choice
- 30g light tasting oil/vegan butter, melted
- 1 tsp apple cider vinegar
- 3 tbsp aquafaba OR 1 whole egg
- 1 cup baby spinach OR a handful steamed beetroot
- OPTIONAL: Handful GF ham/left over chicken/corn kernels
Place the seeds, yeast, salt, paprika and baking powder into your processor/bullet/blender/thermal cooker and process until very fine (Speed 8, 6 secs, repeat if necessary).
Add in the flour and process to combine (Speed 4, 10 seconds). Then set the dry mix aside.
Blitz together milk, vinegar, aquafaba and oil in your processor/bullet/blender/thermal cooker until frothy (Speed 6, 8 seconds).
Add in the spinach or beetroot to the milk mix and blitz until the mixture is smooth (Speed 8 10 seconds, scrape down and repeat). You will have very brightly coloured green or pink milk at this point!
Add the wet mix to the dry mix and process to combine (Speed 5, 6 secs). If doing this by hand, use a whisk to beat until the mixture is well combined and light.
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. Cook until golden on one side until bubbles appear and then flip and cook until both sides are golden brown.
Makes about 20
Serve warm with your choice of topping – my kids love them with a slice of their cheese or a little sunflower seed butter. 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.