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    home » Recipes » Lunchbox Recipes

    Raspberry Ricotta Pikelets

    Published: Aug 12, 2016. Modified: Mar 24, 2021By:Kylie·This post may contain affiliate links·

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    raspberry ricotta pikelets

    These delicious raspberry ricotta pikelets contain more protein than the average pikelet and are a favourite with the kids. The perfect mini pancake for the lunchbox, breakfast, babyled weaning, toddler snacks or for an afternoon pick me up!

    raspberry ricotta pikelets on a plate withe ricotta and berries
    Contents hide
    1 Why you're going to love these pikelets
    2 What goes into the recipe
    3 How to make this recipe
    4 Expert tips and FAQs
    5 More pikelet recipes
    6 Raspberry Ricotta Pikelets

    Why you're going to love these pikelets

    Everyone loves pikelets, right? A pikelet is a mini pancake, and everyone loves pancakes! Here's why you're going to love this recipe:

    • quick and easy to mix in the blender or food processor
    • no added sugar
    • perfect for freezing
    • quick to fry
    • great for baby led weaning or toddler snacks
    • packed with protein
    • they are pink!

    What goes into the recipe

    ingredients: plain flour, frozen raspberries, egg, milk, ricotta and vanilla
    • ricotta -if you buy store bought ricotta, now's probably a good time to go and check out this post about making your own (it's easy, doesn't need any specialist equipment and will save you a fortune!). You don't have to make your own, but I have to say making ricotta with kids is great fun. It's like a science experiment and all kids love science experiments.
    • frozen raspberries- swap them for other berries, or even use stonefruits if you prefer. Frozen is easiest and best. Plus frozen berries are much cheaper.
    • vanilla paste- this is great for adding an intense vanilla flavour. If you don't have any you can substitute with vanilla extract or vanilla essence.
    • coconut oil- (not shown because...well really I just forgot) I use coconut oil for frying them. You could use butter or any other oil you prefer.

    How to make this recipe

    • Combine the ingredients in the bowl of a food processor or blender and blitz until well combined. (images 1 and 2)
    • Heat oil in a frypan.
    mixing the batter, melting the coconut oil
    • Fry until golden (2-3 minutes). (Image 4)
    • Flip and fry the other side. (Image 5)
    • Serve with extra ricotta for spreading and strawberries and berries (or however you want!)
    frying the pikelets, flipped pikelets, serving suggestions

    Expert tips and FAQs

    Pikelets are so fun to make. If you want to make them perfectly round, make them in egg rings. It helps to keep them round and pretty!

    How do I serve pikelets?

    I like to serve them with a smear of something and fresh fruit. In this case, I've served them with a smear of ricotta. You could also use butter, nutella, peanut butter or jam.

    What are pikelets?

    They are what we call mini pancakes in Australia. I grew up making them, normally plain like these ones.

    How long can I keep them?

    Up to five days in the fridge, then if you want to keep them longer, you are best to freeze them.

    Can I freeze pikelets?

    Yes! I often do a double batch so that there are always some in the freezer. They will be fine in the freezer for up to 3 months.

    close up of raspberry ricotta pikelets on a plate

    More pikelet recipes

    • 4 ingredient pineapple pikelets (mini pancakes!)
    • Wholemeal sultana pikelets, no added sugar
    • Orange buttermilk pikelets
    • Wholemeal dairy free pikelets
    images of recipes overlaid with: want more family-friendly recipes?

    Why don't you subscribe to my newsletter, or follow along on Facebook and Instagram? If you make something from the blog please tag @kidgredients on instagram- it really makes my day to see why you've been making!

    raspberry ricotta pikelets on a plate with fresh strawberries and blueberries and ricotta

    Raspberry Ricotta Pikelets

    These Raspberry Ricotta Pikelets are perfect for babyled weaning, toddler snacks, lunchboxes and breakfasts on the go! Extra protein to keep little brains ticking and no added sugar.
    5 from 2 votes
    Print Pin Rate
    Course: lunchbox
    Cuisine: Modern Australian
    Prep Time: 2 minutes
    Cook Time: 6 minutes
    Total Time: 8 minutes
    Servings: 7 people (makes 14 pikelets)
    Calories: 189kcal
    Author: Kylie
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    Ingredients

    • 1 cup of ricotta
    • 1 cup frozen raspberries
    • ½ cup milk
    • 1 egg
    • 1 teaspoon vanilla
    • 1.5 cups plain flour
    • coconut oil for frying

    Instructions

    • Blitz all the ingredients together in a blender or food processor.
    • Preheat a frypan and melt a teaspoon of coconut oil.
    • Place tablespoonfuls of the mixture into the fry pan.
    • Fry for approx 3 minutes per side or until golden.

    Notes

    Pikelets can stay in the fridge for up to 5 days in a sealed container.
    Pikelets are freezer friendly.
    Swap the raspberries for other berries or even stonefruits.
    Want to make your own ricotta?  Find out how in this post.

    Recipe video

    Nutrition

    Serving: 2pikelets | Calories: 189kcal | Carbohydrates: 25g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 47mg | Potassium: 124mg | Fiber: 2g | Sugar: 2g | Vitamin A: 224IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 2mg
    Tried this Recipe? Share it Today!Mention @Kidgredients or tag #kidgredients!
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    Comments

    1. Dina says

      March 24, 2021 at 9:00 pm

      5 stars
      I had a tub of ricotta leftover from making your lasagne and I'm so glad I found this recipe to make. They are really yummy and easy to make.

      Reply

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