We love Sundays. They are our religion. We call them Sunday Family Day because it’s the only day of the week that all 4 of us spend together with no activities or work booked. The day usually starts with a picnic breakfast in front of the TV watching silly cartoons on ABC3. The picnic breakfast is usually different to every other day of the week. It’s a feast to share (and sometimes fight over)!
In winter, every Sunday starts the same. Two warm bodies squishing in between Israel and I in bed. Kisses, cuddles, and tickles with lots of noise, until someone gets hurt. Then we are up and at em. I head to the kitchen to make a Belinda Surprise for breakfast and the kids and Israel to the lounge room to plonk in front of the box.
This week, I was planning on making my Fruit and Veg Bread but it takes 60 minutes to cook. The kids slept in til 7am (the little darlings are up at 6.30am normally) and there was no way I was getting up when I could get a sleep in too! Now I don’t know about you, but the way my family works is that if they haven’t eaten within 30 minutes of waking, they start to go loopy – husband included. So this meant the Fruit & Veg Bread idea went out the window. What to do, what to do, other than to create something new.
I decided to take my Fruit & Veg Bread recipe and turn it into Fruit and Veg Pikelets. Most of the same goodness but in pikelets. They were a huge hit – here’s how you can make them.
Ingredients
- 2 cups of flour (I ground up oats and made oat flour)
- 1 teaspoon baking powder (check to make sure its aluminium free – I know, but it’s true – some include aluminium!)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- Pinch of Pink Himalayan Salt
- 1 tablespoon raw sugar
- 1 large banana (mashed)
- 2 eggs
- 2 tablespoons chia seeds (this is optional but adds fibre and protein)
- 1 teaspoon vanilla extract
- 1/2 cup natural yoghurt
- 1/4 cup grated zucchini (squeeze out liquid)
- 1/4 cup grated carrot (squeeze out liquid)
- 1-2 cups of milk
- Frozen blueberries
- Coconut oil for cooking pikelets with (but you could use butter if you prefer)
Directions
- Mix all dry ingredients up to the salt in a bowl
- With your food processor, blender or Thermomix, mix the bananas, eggs, sugar, vanilla extract, yoghurt, zucchini and carrot together (don’t add milk or blueberries here!)
- Mix the dry ingredients into the wet ingredients. Mix well.
- Stir in a cup of milk. Check the consistency of the batter- this makes quite a thick batter so will make thick pikelets. If you like them thinner, add a second cup of milk
- Heat your frying pan. When it’s hot, melt some coconut oil and swirl to coat the bottom of the pan, then turn the heat down to mid way
- Place spoonfuls of the mixture into the pan – I use my ice cream scoop so they are consistent in size
- After they start to stiffen a little on top, place 3 blueberries in each one. Use your egg slide to pat them down gently into the batter
- Use your slide to lift and flip the pikelet over. If you are using a flour with gluten base, do this when bubbles form and pop. If you are using a gluten free flour, then it’s best to gently lift the edge of one and see if it’s cooked to your liking before flipping
- Cook for about a minute on this side or until it’s to your liking.
I served ours with fresh fruit, cashew cream, homemade jam and maple syrup. You could also have just with butter – they would be yummy like that too.
If you make a big enough batch, keep a few to pop into tomorrows lunch box. They are a fun finger food with 2 different colour vegetables (which are largely undetectable) and 2 different colour fruits – that’s 4 colours of the rainbow in these!
Want To Print This Recipe?
Click here to download the Fruit & Veg Pikelets Sheet.