by Monique 5 Comments
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Sweet Potato Pikelets with just five basic ingredients make the base for a delicious healthy meal. With many allergy-friendly features they are great for a school lunchbox too! This recipe is part of a series of healthy kids’ recipes created in partnership with Australian Eggs.
Did you eat pikelets when you were little? I remember having stacks of those fluffy mini pancakes smeared with strawberry jam…sometimes homemade, sometimes those packet pikelets you’d find in the bread aisle at the supermarket (which were damn delicious, to be completely honest). They’re an Australian classic!
I’ve decided to put a healthy spin on the humble pikelet by making these Sweet Potato Pikelets. Rather than the typical white flour and sugar base, these healthy pikelets are made with mashed sweet potato and buckwheat flour, blended together with the goodness of Australian Eggs. High protein and satisfying.
The result is a delicious, vibrant stack of pikelets that are really versatile. Because there is no sweetener in the batter, these Sweet Potato Pikelets can be enjoyed sweet or savoury.
- For sweet toppings, try sliced fruit, yoghurt, ricotta, maple syrup, honey, peanut butter, tahini or jam.
- Savoury toppings include avocado, hummus, cheese (cheddar or cottage cheese), sliced boiled eggs, cucumber or tomato.
If serving to a young toddler, they’ll also be just fine served plain – the recipe is so simple they make a fun and gentle baby finger food.
These pikelets work served warm or cold, so they’re perfect for popping into lunchboxes. The recipe is gluten free and can also be kept dairy and nut free – use rice or coconut milk.
Get the kids involved in making Sweet Potato Pikelets
It’s easy to involve the kids in putting together a stack of these sweet potato pikelets:
- Kids can mash the sweet potato, measure out the flour and crack the eggs.
- With supervision, kids can help to cook the pikelets, scooping out the batter and flipping them.
- Have the kids put together a line-up of their favourite toppings – they can wash and chop fruit and veg, peel boiled eggs and mash avocado. A few of these ingredients can be packed with the pikelets into a lunchbox if they’re off to school.
Versatile, easy to make and great for all ages, these Sweet Potato Pikelets are the perfect vehicle for so many yummy toppings! Let me know if you make them by tagging @nourish_everyday on Instagram and use the hashtag #EggFam!
Sweet Potato Pikelets
Sweet Potato Pikelets with just five basic ingredients make the base for a delicious healthy meal. With many allergy-friendly features they are great for a school lunchbox too!
5 from 2 votes
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Course: Breakfast, Main Course, Snacks and Bites
Cuisine: dairy free, freezer friendly, gluten free, nut free, vegetarian
Ingredients
- 3/4 cup mashed sweet potato
- 2 eggs
- 3/4 cup buckwheat flour – 105 grams
- 1 and 1/2 tsp baking powder
- pinch salt
- 1/3 cup milk of choice
- olive oil, coconut oil, avocado oil or butter for cooking
Instructions
If you don’t have any prepared, steam cubes of sweet potato, allow to cool and mash roughly with a fork.
Place sweet potato, eggs, flour, baking powder, salt and milk in a food processor or blender. Process to combine into a thick, smooth batter. The batter should be very thick, so it holds together well in the pan when cooking.
Add a teaspoon of oil to a non-stick pan and heat to a low-moderate heat (not too hot or the pikelets will burn). Scoop in about 2 tablespoons of the batter and spread to form a small pikelet just under 1cm thick. Cook for 2 minutes and then flip and cook for another minute, or until golden brown on both sides.
Repeat with remaining batter.
Serve warm or cold with toppings of choice.
Notes
*For dairy and nut free pikelets, use coconut or rice milk.
*If you are going to eat these pikelets sweet, add a teaspoon of cinnamon to the batter before blending.
*These pikelets keep well in the fridge for around 4 days. Store in an airtight container. They can also be frozen and then defrosted in the oven.
*Topping suggestions: for savoury pikelets, try hummus, smashed avocado, sliced veggies and boiled eggs. Sweet pikelets work well with fruit, yoghurt and maple syrup or honey. Peanut butter (or tahini for nut-free) and jam also makes a great topping when they are cold and going into the lunchbox!
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!
Reader Interactions
Comments
FafaHi Monique,
Dying to try these pikelets! Is there any substitute for the buckwheat flour? Thank you!Reply
- Monique
Do you need to be gluten free? You can use plain old wholemeal/wholewheat flour, or for gluten free, try brown rice flour 🙂
Reply
- Amanda Bauchop
Very yummy and easy to make. ThankyouReply
Monique these are such a find for me. My all time favourite gluten free bread-type food at the moment. And so easy to make!
It’s a bit hard to find sweet potato where I live, so I mixed normal potato and pumpkin, so it kind of looked and tasted the same.
It’s so great to find gluten free recipes that actually taste so good. Thank youReply
- Monique
Hi Fife, thank you so much for your lovely message! So happy to hear you are enjoying this recipe. I think any kind of root vegetable puree is probably going to work here so potato and pumpkin sounds good. I am going to try it out with carrot puree too when my little babies are ready to try pikelets!
Reply
