These cute little pikelets are perfect for after school afternoon tea, a lazy Sunday morning family brunch or even for lunch boxes during the week. A perfect fun plate for a kids birthday party or just a way to get your extra veg in!
Great hot or cold, they can be topped with any flavour combination and even made savoury by leaving out the sweetner. Feel free to double the ingredients for extra hungry tummies.
Makes: 8 small pikelets
Time: 10 minutes
Ingredients:
- 2 eggs
- 50g cream cheese
- 1 cup (handful) of spinach
- 1/8 cup almond milk (or any milk)
- 1 Tab almond meal
- 2 Tab coconut flour
- 1 Tab stevia (I use Nativa)
- 1/2 tsp gluten free baking powder
- 1/2 tsp vanilla essence
- 1 Tab coconut oil
Directions:
1. Place eggs, cream cheese, almond milk and spinach in a blender. Blend until completely mixed and green with no spinach chunks.
2. Pour into another bowl and add the almond meal, coconut flour, stevia, baking powder and vanilla essence, mix well.
3. Heat a fry pan and add coconut oil. Once oil has melted, add small spoonfuls of mixture and cook for 2 minutes each side. Repeat until all mixture is used up.
Serve hot with raspberry chia jam and almond butter (as I did) or pile them high with coconut yoghurt and banana, the options are endless.
* If you want to make these savoury, simply leave out the stevia and add some salt and pepper then serve with poached eggs and salmon!
1 comment
These are great! Really moist and tasty. My daughter was eating them faster than I could get them out of the pan. Lucky I made a double batch so I still have some left for lunch boxes!