Vegie Pikelets

Canteen = Everyday

Pikelets make a delicious breakfast or an ideal lunchbox snack. They can be easily packed into lunchboxes by themselves or pop some cherry tomatoes or snow peas in beside them. For a change try using different vegetables.

Makes 18 pikelets


1 small zucchini
1 carrot
2 tablespoons oil
1 cup SR flour (try using half wholemeal half white)
1 egg
1 tablespoon sugar
¾ cup low fat milk


Chopping board
Chopping knife
Electric frypan or large stovetop frypan
Wooden spoon
Large mixing bowl


Finely chop or grate the vegetables
Heat half the oil in the saucepan and cook vegies until soft
Sift flour into a bowl
Stir in sugar, egg and milk and mix to make a smooth batter
Mix in vegetables
Heat remaining oil in frypan on stove, and drop in tablespoons of mixture
Cook until bubbles appear. Turnover and brown the other side

Serving suggestions:

Any vegetables can be used. Try adding grated pumpkin or sweet potato, tomato or mushroom. Replace the vegetables with fruit for a sweet pikelet. Grated apple, banana or berries will all work well but make sure to squeeze out any excess fluid from the fruit before adding to the batter.

Recipe from the Kids in the Kitchen Cookbook, Health Dept WA

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