These 4 ingredient pineapple pikelets are the perfect snack! For breakfast, afternoon tea, lunch, or a snack, these pineapple pikelets work so well. Kids love them, they are easy to make and they only use 4 simple ingredients. Get a batch made in only 10 minutes. GReat for baby led weaning or bulk cooking to keep in the freezer.
Why you’re going to love this recipe
This recipe is a family favourite! Here’s why you’re going to love this recipe:
- they are easy to make
- 4 simple ingredients
- refined sugar free
- easy to freeze
- fun healthier snack
- transportable
- cheap ingredients
What goes into the recipe
- pineapple chunks- easier than crushed (easier to fully drain!)
- self raising flour– this is flour with a raising agent (baking powder) already in it. You can swap for plain flour and 2 tsps of baking powder per cup of flour.
- eggs– free range are best!
- milk– use whatever milk your family enjoys, dairy or alternative
- oil for the pan– your choice. I like coconut oil, you can use butter, olive oil, whatever works best for you.
How to make this recipe
- First drain and mash the pineapple. Keep the juice to drink, or discard it!
- Drain it again. You want all the juice out!
- Add the milk.
- Add the self raising flour.
- Mix well.
- Add oil to the pan and melt over medium heat. Drop tablespoonfuls of the mixture into the pan.
- Cook un til they bubble, then flip.
- Cook until golden on the other side.
Expert Tips and FAQS
Pikelets are smaller and fluffier than pancakes and are a part of growing up in Australia. Like pancakes, they are easy to make, easy to eat and super versatile.
They will keep for 3 days in the fridge.
Yes! To freeze them, spread out flat on a tray and when solid transfer to a container.
More pikelet recipes
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4 Ingredient Pineapple Pikelets
Quick and easy to make, these pineapple pikelets are the perfect snack, and great for baby led weaning.
Servings: 15 pikelets
Calories: 183kcal
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Instructions
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Mix the ingredients together in a jug.
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Heat a frypan over medium heat.
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Grease the frypan with coconut oil, butter or leave it if it’s a nonstick pan.
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Spoon tablespoonfuls of the mix into the frypan.
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Cook until it bubbles, then flip and cook until golden.
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Freeze well.
Notes
Alternatively, freeze flat on a tray and then transfer to a container for up to 3 months.
Nutrition
Serving: 3pikelets | Calories: 183kcal | Carbohydrates: 35g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 41mg | Sodium: 367mg | Fiber: 1g | Sugar: 13g
This post was first published in May 2017, and has been fully redone on 18/09/2022.