Pikelets are the perfect treat for chubby little toddler fingers. They are easy to hold, easy to chew and donand#8217;t make too much mess for mum (no crumbs!), so are great portable snacks for the pram or car.
If, like me, you have wasted far too many minutes of your life vacuuming up cracker crumbs from your car, then youand#8217;ll join me in praising these yummy little mess-free pikelets. Just donand#8217;t serve them with jam and#8211; unless you have a few spare hours to hang around in the laundry (and Iand#8217;m guessing you donand#8217;t!).
These arenand#8217;t just for kids, you know. They are great for adults too. I suggest topping with whipped cream (when do I not?) and a berry compote for the perfect accompaniment to a morning or afternoon cup of tea.
Or just sneak a few as a snack with a good slick of Nutella. As my Dad says, and#8220;If no-one sees you eat it, then it has no caloriesand#8221;. Good one Dad.
If your child really likes these, and find yourself making them often, then why not try swapping out the coconut for the same amount of grated vegetable such as carrot, zucchini or even beetroot and#8211; it will change the colour slightly each time to keep it interesting. Not to mention add an extra nutritional boost!
Whatand#8217;s your favourite mess-free snack for your child (or yourself)? Iand#8217;m always looking for more ideas!
Christie x
Chia coconut pikelets
makes approximately 15 (depending how large you shape them)
- 1 tablespoon chia seeds
- 1 tablespoon agave syrup (or honey)
- 3/4 cup (185ml) Vitasoy Original Soymilk (or any milk you prefer)
- 1 cup (150g) self raising flour
- 1/4 cup (15g) shredded coconut
- vegetable oil, for pan frying
1. Place the chia seeds into a small bowl and add 3 tablespoons of cold water. Set aside for 5 minutes until all the liquid has been absorbed.
2. Place the honey or agave into a medium sized bowl. Add 1 tablespoon of boiling water (from the kettle) and stir until dissolved. Add the chia mixture and the soy milk and whisk vigorously until well combined.
3. In a separate large mixing bowl, add the flour and coconut and stir to combine. Add the soy milk mixture and whisk to form a thick batter.
4. Heat a frying pan over medium heat and brush with vegetable oil. Drop in heaped teaspoons of mixture and cook for 30 seconds or until small bubbles appear. Flip and cook for a further 30 seconds. Transfer to a paper-lined plate and keep warm while you repeat with the rest of the mixture. Allow to cool slightly before serving with fresh fruit or a little slick of jam.
Fig andamp; Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.
If you are a brand or PR who would like to commission a sponsored recipe, please get in touch via the Advertising page.
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