Lunch Box Friendly: Pumpkin Pikelets – Gluten, Dairy & Sugar Free

In my post last week, {More} Lunch Box Ideas for Kids Who Don’t Like Sandwiches, I mentioned that I had a savoury pikelet recipe to share, a Pumpkin Pikelet in fact, but it seems that the ‘pikelet’ is an Australian and New Zealand invention, so for everyone else we will call this a small pancake or hotcake!

In my search for a sandwich/bread alternative, I thought that a pikelet could be the perfect answer – they are simple to make, provide an important lunch box serve of carbohydrates, and kids love them. However pikelets are traditionally sweet, sweetened with sugar, and I really wanted to experiment with making this a healthier, savoury lunchtime option, especially as it formed part of my cunning plan, serving as a sandwich alternative. The challenge became developing a recipe that my five year old pikelet-lover would actually eat! Then I hit upon the idea of using pumpkin. And thanks to the subtle sweetness of pumpkin, it worked!

Our version is also gluten and dairy free – meaning they double as a great toddler lunch or snack time option for my little one who has dietary intolerances. That being sure, I am pretty sure that adding the pumpkin puree (in place of the sugar) to a standard pikelet recipe would work just as well for those who are not gluten or dairy free.

Pumpkin Pikelet/Hotcake Recipe – Gluten, Dairy & Sugar Free

You will need:*

  • 1 1/2 cups Gluten Free, Self Raising Flour
  • 1/2 cup Rice Milk
  • 2 Eggs
  • 1 cup Pumpkin Puree – steamed, dry mashed and cooled

*All ingredients listed as metric measurements

To make:

1. Whisk together flour, eggs and rice milk until smooth.

2. Gently stir through cooled pumpkin.

3. Preheat frypan or skillet over a low heat. Grease with a butter-free margarine or spray cooking oil. I usually wipe the pan lightly with a paper towel/kitchen paper to remove excess oil.

4. Using a tablespoon, spoon the mixture into the pan, being careful not to make each pikelet too thick. Cook for about two minutes – until it looks like it is starting to set (the gluten free version won’t bubble like traditional pikelets). Carefully turn over and cook for a further 1-2 minutes – it’s important that it is cooked through (which I find can take a little trial and error with gluten free recipes) and lightly browned. Repeat for remaining mixture, lightly greasing the pan between batches.

5. Serve with your choice of topping – we find butter/margarine or a smear of honey tastes good!

I would love to know – do you have a savoury pikelet, hotcake or pancake recipe that your family enjoys?

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  1. Amanda Eastment says:

    Wow, this looks yummy. I have recently been put on a no fodmaps diet and this looks like everything is on the list of what I can eat. We’ll be making these for sure. Thanks Christie 😀

  2. This looks great! We make paleo pancakes around here using mashed bananas, eggs, and almond butter. You can also sub pumpkin for the banana but I usually put a little of each because the pumpkin makes a looser pancake and its more difficult to flip.

    1 large very ripe banana
    2 eggs
    1-2 tbsp almond butter

    Mash bananas. Beat in eggs. Stir in almond butter. Cook just like pancakes.

  3. Huh, I never realised pikelet was an Aussie/NZ term, despite having lived in the States! I guess I wasn’t making a lot of pikelets at that point in my life, LOL.

    This sounds like a great recipe. I’m always on the look out for new lunchbox snakes that are healthy and won’t end up in the school compost bin! I’ve been experimenting a bit with coconut flour lately, but so far my kids have not been overly impressed. I am sugar free at the moment, which means I’m mostly not using sugar for their baking either, which they also don’t love (though they are used to me always reducing sugar in recipes. Just not to zero!). I do find bananas are my friend here too.

  4. My mum calls them drop scones, which just confuses everybody.

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