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BakeSwap Pikelets – a nutritious lunchbox treat your kids will actually eat!

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BakeSwap Pikelets

These little pancakes or pikelets make a great breakfast, lunchbox snack or afternoon tea.  Fluffy and delicious with the goodness of rolled oats and without refined sugar. I make these all the time and always have a stash in the freezer ready to go at a moment’s notice.  This recipe makes 24 serves large enough to satisfy hungry young tummies at morning recess. Also great at school pick up for kids in the car too hungry to wait for afternoon tea. They’re easy to make, freeze well and kids love them on their own or with summer fruit and pure maple syrup.


50g  Rolled oats
4  Eggs (use large eggs)
500ml  Buttermilk
170g  Plain flour
170g  Plain flour - wholemeal
30g  Baking powder (about 6 tsp)
50g  Rice malt syrup
125ml  Milk
2 tsp  Vanilla extract


Step 1.
Sift the wholemeal flour, plain flour and baking powder together. Stir in the rolled oats.

Step 2.
Lightly whisk the eggs with the buttermilk and milk (and rice malt syrup if using) then add to the dry ingredients and whisk until well combined. Set aside to stand for a few minutes. You can add more milk here if you'd like a runnier batter.

Step 3. 
Heat the frypan to medium heat and melt a little butter and a splash of olive oil.  Drop large spoonfuls of batter into the frypan - usually about 3 at a time.  When bubbles appear all over the surface it's time to use a spatula to flip your pikelets.

Step 4. 
When they are golden brown on both sides remove to a plate to cool (or be eaten hot from the pan!)  To regulate the frypan heat and prevent the pikelets from over-browning take the frypan off the heat for a minute between batches. Add a little more butter and oil to the pan and repeat until all the batter is cooked.

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Substitute the rice malt syrup for caster sugar (50g) for Stevia (50g) or Coconut Sugar (35g). Or leave the sweetener out altogether.  If you don’t have wholemeal flour simply use normal plain flour instead. Add blueberries or bananas by arranging them on the top of each pikelet after you pour the batter into the pan.


Freeze them in ziplock bags placing a slip of baking paper between each one to prevent them sticking.


Get them out of the freezer in the morning when you start making lunches.  If you want to eat them straightaway you can pop them in the microwave – do them in 10-second bursts until they are ready.  Take them out of the plastic wrapping first.

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