Pikelet Recipe

Don't worry, ads are not going to appear on your printed document!

4.50 from 2 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

This Pikelet Recipe is an easy 3-ingredient version of the classic New Zealand Pikelets made with no eggs and no dairy. It's an allergy-friendly pikelet recipe for a school lunchbox or a kid's afternoon tea.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/pikelets-recipe/ or scan the QR code here ➡️

Prep Time5

Cook Time10

Total Time15

Servings: pikelets (2 tbsp each)

Calories: 42.1kcal

Author: Carine Claudepierre

Ingredients

1 cup Self-Rising Flour or 1 cup all-purpose flour + 2 1/2 tsp baking powder
¾ cup Plant-Based Milk almond milk, soy milk, or coconut milk
2 tablespoons Oil pick a low flavor oil like light olive oil, almond oil, avocado oil

Optional for flavors

2 tablespoons Sugar
1 teaspoon Vanilla Extract
¼ teaspoon Cinnamon

US Customary - Metric

Instructions

In a mixing bowl, add the self-rising flour, milk, oil, and any of the optional ingredients if used. Whisk until smooth and no lumps of flour can be seen.
Warm a large non-stick skillet over medium-high heat. Lightly oil the surface with a cooking oil spray.
Scoop out about 2 tablespoons of batter in the pan to form each pikelet. I usually cook 5 pikelets at once in a 26-cm pan.
Cook for 2-3 minutes on one side until the edges dry out and tiny bubbles form in the center.
Flip the pikelets and cook them for an extra minute until golden brown and cooked through.
Repeat until the whole batter has been cooked. Make sure to lightly oil the pan before cooking another batch.
Eat cold in lunchboxes or warm with jam and peanut butter.

Notes

Storage: You can store your pikelets in an airtight container in the fridge for up to 4 days. Rewarm them in a bread toaster or a warm skillet.

Nutrition