Pikelets are a strangely alluring food for little kids. They are like a pancake but slightly more satisfying, just the right size for little hands and yummy without toppings. But they are normally made with plain flour and I wanted to make this special treat a bit healthier. Wholemeal, dairy free pikelets are perfect in the lunchbox too.
There’s no risk that they won’t eat these healthier alternative to the standard pikelet though, as a pinch of cinnamon ensures they are extra tasty! As I’m typing this we are down to 3 pikelets left. I’ve had one, they keep disappearing from the plate! I was going to tell you that you can pop them in the freezer for other times….but that won’t be happening today!
Handy in the freezer, they will defrost overnight in the fridge for lunchbox inclusion, or pop them in the lunchbox in the morning and they will be ready for lunch. if you double batch them you’ll be sure to have some left to freeze. Prticularly yummy smeared with coconut butter….nom nom!
- 125 grams wholemeal flour
- 2 teaspoons of baking powder
- ½ teaspoon
- of cinnamon
- 2 tablespoons of raw sugar
- 130 mls of water
- 1 egg
- oil/butter for greasing the saucepan (I used spray coconut oil)
- Combine all the ingredients in a bowl and whisk until lump free.
- Heat your fry pan to medium heat and grease it. I used spray coconut oil as it has a yummy flavour, but you could use butter if you like.
- Add 1.5 tablespoon mounds of the mix to the fry pan.
- When bubbles rise on the surface then pop, you can turn the pikelets.
- Cook for about a minute on the other side then remove from the pan.