Receta de tortitas (3 ingredientes, sin huevos, sin lácteos)

Esta Pikelet Recipe is an easy 3-ingredient version of the classic New Zealand Pikelets made with no eggs, and no dairy. It’s an allergy-friendly pikelet recipe for a school lunchbox or kids’ afternoon tea.

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I discovered NZ Pikelets when my kids started going to daycare. It quickly became their favorite snack and I had to come up with my own dairy-free and egg-free pikelet recipe to share with the whole family. It’s a simple alternative to my Tortitas de patata dulce or Baby Pumpkin Pancakes.

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Pikelet Recipe

This Pikelet Recipe is an easy 3-ingredient version of the classic New Zealand Pikelets made with no eggs and no dairy. It's an allergy-friendly pikelet recipe for a school lunchbox or a kid's afternoon tea.

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Tiempo de preparación: 5 minutos minutos

Tiempo de cocción: 10 minutos minutos

Tiempo Total: 15 minutos minutos

Curso: Desayuno, Snack

Tipo de cocina: Australiano, Nueva Zelanda

Porciones: 21 pikelets (2 tbsp each)

Calorías: 42.1 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 taza de Harina con levadura - (nota 1)
• ▢ ¾ taza de Leche a base de plantas - almond milk, soy milk, or coconut milk
• ▢ 2 cucharadas de Aceite - pick a low flavor oil like light olive oil, almond oil, avocado oil

Optional for flavors

• ▢ 2 cucharadas de Azúcar de caña sin refinar
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ ¼ cucharadita de Canela

Instrucciones para la impresión en alta definición

• In a mixing bowl, add the self-rising flour, milk, oil, and any of the optional ingredients if used. Whisk until smooth and no lumps of flour can be seen.
• Warm a large non-stick skillet over medium-high heat. Lightly oil the surface with a cooking oil spray.
• Scoop out about 2 tablespoons of batter in the pan to form each pikelet. I usually cook 5 pikelets at once in a 26-cm pan.
• Cook for 2-3 minutes on one side until the edges dry out and tiny bubbles form in the center.
• Flip the pikelets and cook them for an extra minute until golden brown and cooked through.
• Repeat until the whole batter has been cooked. Make sure to lightly oil the pan before cooking another batch.
• Eat cold in lunchboxes or warm with jam and peanut butter.

Notas

notas 1:  You can make your own with 1 cup of all-purpose flour + 1 1/2 teaspoons of baking powder. For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.

Almacenaje: You can store your pikelets in an airtight container in the fridge for up to 4 days. Rewarm them in a bread toaster or a warm skillet.

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Nutrición

Servicio: 1lucioperca | Calorías: 42.1kcal | Carbohidratos: 5.8g | Proteína: 1g | Grasa: 1.6g | Grasa saturada: 0.1g | Grasa poli-insaturada: 0.5g | Grasa monosaturada: 0.9g | Grasas trans: 0.01g | Sodio: 4.4mg | Potasio: 18.2mg | Fibra: 0.2g | Azúcar: 1.4g | Vitamina A: 33.3IU | Vitamina B12: 0.1pg | Vitamina C: 0.6mg | Vitamina D: 0.1pg | Calcio: 13mg | Hierro: 0.1mg | Magnesio: 1.5mg | Fósforo 5.8mg | Zinc: 0.1mg

Ingredientes y sustituciones

• Harina con levadura – Use a good quality self-rising flour. If unavailable, you can make your own by mixing 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder. For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.
• Leche a base de plantas – Almond milk, soy milk, or coconut milk work well. Oat milk is another great option for a neutral flavor.
• Aceite – Choose a neutral-flavored oil. Light olive oil or melted coconut oil can be used as alternatives.
• Sugar – Use white granulated sugar for a classic taste. Coconut sugar can be substituted for a refined-sugar-free alternative.
• Extracto de vainilla – Use pure vanilla extract for the best flavor.
• Canela – Choose ground cinnamon. Other warm spices like nutmeg or allspice can be used for variation.

How to Make Pikelets

This is a super easy recipe to make, the batter is ready in minutes! Read the full printable recipe card further down. I’ve included a few pictures below to show the consistency of the batter.

Combine all the ingredients in a mixing bowl.

Stir the batter with a hand held whisk until smooth.

Consejos de Carine

• Let the batter rest for 5-10 minutes before cooking to allow the flour to absorb the liquid, resulting in fluffier pikelets.
• Use a non-stick pan or well-seasoned cast iron skillet for best results.
• Keep the heat at medium-high. If the pan is too hot, the pikelets will brown too quickly without cooking through.
• For uniform pikelets, use a small ice cream scoop or tablespoon measure to portion the batter.
• Don’t overcrowd the pan. Leave enough space between pikelets for easy flipping.
• Resist the urge to flip too early. Wait until bubbles form on the surface before turning.
• For flavor variations, try adding mashed banana, blueberries, or lemon zest to the batter.
• These pikelets freeze well. Layer them between sheets of parchment paper in an airtight container for quick, easy snacks.

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