My Mr3 has recently started attending a new Pre-School where we provide a packed lunch for him. Now fortunately for us (as a GF family) Mr6’s Primary School is not ‘nut-free’, but the new Pre-School is, so I’ve been having to ‘re-work’ some of our family favourites.
So here is one of my favourite Pikelet recipes, that can be modified further to also be dairy-free if needed.
- 375g Buckwheat Flour
- 3 teaspoons Baking Powder
- 15g Rapadura Sugar (or Coconut Sugar, or no sugar at all)
- ½ teaspoon vanilla powder
- 400g Milk (Rice or Almond Milk is also fine)
- 2 eggs, lightly whisked
- Butter/ghee/Coconut Oil for frying
- In a medium mixing jug or bowl combine all dry ingredients with a whisk.
- Add lightly beaten eggs and milk, and stir to combine.
- The mixture may be runny, but it will thicken up over time as the Buckwheat absorbs the moisture. (Add more milk/flour as necessary until you reach your desired consistency - they should drop easily from a spoon, not be too runny, and hold their shape in the pan when cooked).
- Add butter and oil to a frypan over medium heat and 'dollop' tablespoons full of batter into the pan.
- Cook until you begin to see bubbles on top, then flip and cook for a couple more minutes or until golden. Remove to a plate and enjoy.
- We love to eat ours warm with LOTS of beautiful grass-fed butter.
Yield: This recipe makes a fair amount of Pikelets - because if you're going to cook, you might as well make enough to freeze for later on.
If you want to make a smaller batch, its easy to just halve the recipe.
Try to use all organic ingredients if you can, and grass fed (preferably unsalted/reduced salt) butter.
(I buy Westgold Butter, available at Woolworths.
And Organic Virgin Coconut Oil from Honest to Goodness.
Enjoy and share!
Do you have a favourite kid friendly snack?