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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
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votes
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
2
minutes
minutes
Cook Time:
6
minutes
minutes
Total Time:
8
minutes
minutes
Servings:
7
people (makes 14 pikelets)
Calories:
189
kcal
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
Nutritional Information
Serving:
2
pikelets
|
Calories:
189
kcal
|
Carbohydrates:
25
g
|
Protein:
8
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
43
mg
|
Sodium:
47
mg
|
Potassium:
124
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
224
IU
|
Vitamin C:
4
mg
|
Calcium:
104
mg
|
Iron:
2
mg
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