Fluffy, lightly sweetened wholemeal pikelets made with simple pantry ingredients. A great option for breakfast, lunchboxes or an afternoon snack. They're delicious served warm with fresh fruit, Greek yoghurt, nut butter or a little honey.
Wholemeal Pikelets Recipe
PREP TIME: 10 MIN | COOKING TIME: 15 MIN | SERVES: 4
ALLERGENS: CONTAINS WHEAT (GLUTEN), EGGS, MILK
*ALWAYS CHECK THE SPECIFIC PACKAGED PRODUCT IF YOU'RE MAKING THIS FOR SOMEONE WITH A SEVERE ALLERGY.
Ingredients
1 cup (150 g) wholemeal self-raising flour
1 tbsp brown sugar
1 egg
¾ cup (180 mL) low fat milk
½ tsp vanilla extract
1 tbsp olive oil
Extra butter or oil for cooking
*If using plain wholemeal flour, add 1½ tsp baking powder.
Directions
Add the wholemeal flour and brown sugar to a large mixing bowl and stir to combine.
In a separate bowl, whisk together the egg, milk, vanilla and oil.
Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Avoid overmixing – a few small lumps are fine.
Allow the batter to rest for 5–10 minutes to help the wholemeal flour absorb the liquid.
Heat a non-stick frying pan over medium-low heat and lightly grease with butter or oil.
Spoon approximately 1–2 tablespoons of batter into the pan for each pikelet.
Cook for 1–2 minutes, until bubbles appear on the surface and the edges begin to set. Flip and cook for another minute until golden and cooked through.
Repeat with the remaining batter.
Serving ideas
Greek yoghurt, strawberries and a drizzle of honey.
Sliced banana and smooth peanut butter.
Ricotta, blueberries and cinnamon.
Stewed apple or pear and cinnamon.
Cottage cheese and berry chia compote.
Sliced avo, rocket and poached eggs.
Dietitian tips & thoughts
Boost the fibre: Add 1–2 tbsp of chia seeds, ground linseeds or hemp seeds to the batter.
Add fruit: Grated apple, mashed banana or blueberries make delicious additions.
Make them more filling: Serve with Greek yoghurt, eggs or nut butter for extra protein.
Batch cook: Make a double batch and freeze between sheets of baking paper for easy breakfasts and snacks.
Texture tip: Wholemeal flour absorbs more liquid than white flour. Add an extra splash of milk if your batter becomes too thick.
As always, this recipe is made with love – Eatwise ♡