Oppskrift på pikelet (3 ingredienser, uten egg, uten meieriprodukter)

Dette 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 Søtpotetpannekaker or Små gresskarpannekaker.

Selv om hele oppskriften er rett nedenfor, bør du ikke gå glipp av alle tipsene mine lenger ned, inkludert ingrediensbytter, matlagingstips og trinnvise bilder!

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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Prep Tid: 5 minutter min

Cook Tid: 10 minutter min

Total tid: 15 minutter min

Rett: Frokost, Snacks

Opprinnelse: Australsk, New Zealand

porsjoner: 21 pikelets (2 tbsp each)

Kalorier: 42.1 kcal

Forfatter: Carine Claudepierre

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Ingredienser

US Customary - Metric

• ▢ 1 cup Selvhevende mel - (merknad 1)
• ▢ ¾ cup Plantebasert melk - almond milk, soy milk, or coconut milk
• ▢ 2 ss Olje - pick a low flavor oil like light olive oil, almond oil, avocado oil

Valgfritt for smaker

• ▢ 2 ss Uraffinert rørsukker
• ▢ 1 teskje Vaniljeekstrakt
• ▢ ¼ teskje Kanel

Instruksjoner

• 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.

Merknader

Merknader 1:  You can make your own with 1 cup of all-purpose flour + 1 1/2 teaspoons of baking powder. For et glutenfritt alternativ, bruk min glutenfri omformer, men ikke glem bakepulveret.

Oppbevaring: 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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Ernæring

Visning: 1pikelet | Kalorier: 42.1kcal | karbohydrater: 5.8g | Protein: 1g | Fett: 1.6g | Mettet fett: 0.1g | Flerumettet fett: 0.5g | Enumettet fett: 0.9g | Transfett: 0.01g | Natrium: 4.4mg | kalium: 18.2mg | Fiber: 0.2g | Sukker: 1.4g | A-vitamin: 33.3IU | Vitamin B12: 0.1pg | Vitamin C: 0.6mg | Vitamin D: 0.1pg | Kalsium: 13mg | Stryke: 0.1mg | Magnesium: 1.5mg | Fosfor: 5.8mg | Sink: 0.1mg

Ingredienser og erstatninger

• Selvhevende mel – 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 glutenfri omformer, men ikke glem bakepulveret.
• Plantebasert melk – Almond milk, soy milk, or coconut milk work well. Oat milk is another great option for a neutral flavor.
• Olje – Choose a neutral-flavored oil. Light olive oil or melted coconut oil can be used as alternatives.
• Sukker – Use white granulated sugar for a classic taste. Coconut sugar can be substituted for a refined-sugar-free alternative.
• Vaniljeekstrakt – Bruk ren vaniljeekstrakt for best smak.
• Kanel – 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.

Carines tips

• 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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