Resipi Pikelet (3 Bahan, Tiada Telur, Tiada Tenusu)

ini 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.

Isi kandungan

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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 Lempeng Kentang Manis or Lempeng Labu Bayi.

Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

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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Masa persediaan: 5 minit minit

Masa Masak: 10 minit minit

Jumlah masa: 15 minit minit

Kursus: Sarapan, Snek

Masakan: Australia, New Zealand

Hidangan: 21 pikelets (2 tbsp each)

Kalori: 42.1 kcal

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Ramuan

Peribumi AS - metrik

• ▢ 1 cawan Tepung Naik Sendiri - (nota 1)
• ▢ ¾ cawan Susu Berasaskan Tumbuhan - almond milk, soy milk, or coconut milk
• ▢ 2 sudu makan Minyak - pick a low flavor oil like light olive oil, almond oil, avocado oil

Pilihan untuk perisa

• ▢ 2 sudu makan Gula Tebu Tidak Dimurnikan
• ▢ 1 sudu teh Ekstrak vanila
• ▢ ¼ sudu teh Kayu manis

arahan

• 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.

Nota

Nota 1:  You can make your own with 1 cup of all-purpose flour + 1 1/2 teaspoons of baking powder. Untuk pilihan bebas gluten, gunakan penukar bebas gluten, tapi jangan lupa serbuk penaik.

Pada Suhu Ambien: 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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Pemakanan

Berkhidmat: 1pikelet | Kalori: 42.1kcal | Karbohidrat: 5.8g | Protein: 1g | Lemak: 1.6g | Lemak tepu: 0.1g | Lemak tak jenuh ganda: 0.5g | Lemak tak jenuh tunggal: 0.9g | Lemak trans: 0.01g | Natrium: 4.4mg | Potasium: 18.2mg | Serat: 0.2g | gula: 1.4g | Vitamin A: 33.3IU | Vitamin B12: 0.1Pg | Vitamin C: 0.6mg | Vitamin D: 0.1Pg | Kalsium: 13mg | Iron: 0.1mg | magnesium: 1.5mg | Fosforus: 5.8mg | zink: 0.1mg

Bahan dan Pengganti

• Tepung Naik Sendiri – 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 penukar bebas gluten, tapi jangan lupa serbuk penaik.
• Susu Berasaskan Tumbuhan – Almond milk, soy milk, or coconut milk work well. Oat milk is another great option for a neutral flavor.
• Minyak – Choose a neutral-flavored oil. Light olive oil or melted coconut oil can be used as alternatives.
• Gula – Use white granulated sugar for a classic taste. Coconut sugar can be substituted for a refined-sugar-free alternative.
• Ekstrak vanila – Gunakan ekstrak vanila tulen untuk rasa terbaik.
• Kayu manis – 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.

Petua 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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