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.
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!
- 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
- 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.