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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Christie Burnett is a teacher, presenter, writer and the mother of two. She created Childhood 101 as a place for teachers and parents to access engaging, high quality learning ideas.
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