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By Liv Kaplan
Green Buckwheat Pikelettes
8 steps
Prep:15minCook:15min
A healthy spin on an old Aussie favourite, pikelets are somehow perfect for breakfast, lunch and snacks, and they make the perfect lunchbox filler. In this recipe, we’ve boosted the nutrition by hiding spinach inside (promise you can’t taste it) and using creamy Oat Milk Goodness oat milk (free of industrial seed oils) and buckwheat flour for a healthy dose of fibre and slow release carbohydrates.
These freeze very well once cooked. Simply leave to cool to room temp then place in a container separating each pikelette with baking paper to prevent sticking. To defrost, pop in the microwave for 30-60 seconds and serve!
Updated at: Thu, 17 Aug 2023 10:03:56 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories160.5 kcal (8%)
Total Fat2.9 g (4%)
Carbs29.6 g (11%)
Sugars4.1 g (5%)
Protein6.7 g (13%)
Sodium210.8 mg (11%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
In a blender, combine the eggs, oat milk, spinach and banana. Blend until smooth.
Step 2
Add in buckwheat flour, baking powder, and cinnamon.
Step 3
Leave the batter to sit for 5-10 minutes, you’ll see it start to thicken slightly.
Step 4
Heat a large pan over medium heat and add coconut oil.
Step 5
Once the pan is hot, use a tablespoon to pour the batter onto the pan. You can make the pikelets as big or as small as you like, depending on your preference.
Step 6
Cook until the edges become dry and the centre starts to bubble, about 2 minutes, then flip and cook for another minute on the other side.
Step 7
Repeat with the remaining batter.
Step 8
Serve immediately or leave to cool then place in an airtight container.
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