Do you ever get stuck for ideas on what to pop into your kid’s lunch boxes as a quick, tasty and healthy snack? Pikelets are a great option!
Pikelets are a fantastic idea as they’re quick and easy to make and once you’ve made a batch of them, they’ll last in the fridge for 4-5 days. Just pop 1 or 2 into the lunch box each day. You can also vary up the flavour of this recipe quite dramatically. Try our cheese and herb pikelets for a savoury twist.
We love this blueberry and coconut pikelet combo. It has summer vibes oozing out of it and can also be a fantastic Christmas brunch option as well! Enjoy!
Blueberry coconut pikelets
Recipe Serves 10 people
Ingredients
- 1 cup milk, any
- 2 cup flour, wholemeal, self-raising
- 1 egg
- ¼ cup sugar, white
- ½ punnet blueberries fresh or frozen
- ¼ cup coconut, desiccated
- ¼ tsp baking powder
Instructions
- Place the milk, flour, egg and sugar in a bowl. Beat for 2-3 minutes until smooth.
- Stir in the desiccated coconut and blueberries, set aside.
- Heat a non-stick frying pan over medium heat. Place 1 tbsp. of mixture into the pan for each individual pikelet. Cook for 2-3 minutes or until lightly golden. Flip and cook the second side until just golden. Remove from the pan and allow to cool.
- Eat immediately or store in the fridge for a quick lunch box or after snack.
Tried this recipe?Let us know how it was!