Is a Sunday morning really a Sunday morning without pikelets?
When I reminisce about some of my favourite Sunday mornings, they involve late mornings, lazy tunes, light rain and steaming hot pikelets with toppings galore!
Over the years, I’ve experimented with healthy-fying my old pikelets recipe and I’ve finally come up with a gut-healing recipe I know you all will love...
Yes you read that correctly - green pikelets! Before you wrinkle your nose and squint your eyes at the word 'green' in front of 'pikelets', just trust me on this one. The green aspect of these pikelets take them to the next level.
As you know, I love trying to incorporate veggies into my diet as much as possible. This is why adding spinach, a brilliant green leaf and a great source of folate, iron, vitamins and minerals, is the perfect addition to any pikelet recipe.
I know how hard it can be to get the kids to finish their vegetables, let alone enjoy them, so my pikelets recipe is sure to be a winner for both you and the kids. Hooray!
Even the biggest sceptics won't be able to taste the difference with this recipe. I've trialled and tested it out on my family and even the fussiest one in our bunch loved them. They’re secretly healthy but let me tell you, they're so delicious that will be adored by all.
Pikelets are great for Sunday mornings but really, can be enjoyed for any day at any time! They make for the perfect afternoon hit, busy breakfast, lazy lunch, mid-morning pick-me-up or decadent dessert.
The great thing about these delicious treats is that they can be eaten with savoury and sweet toppings. I say - go crazy!
I love having mine with eggs for a savoury protein hit in the morning. They can also be enjoyed with some of my lemon and blueberry ice-cream, nut butter, simple berries for an antioxidant hit or even on their own!
So what are you waiting for? Let's enjoy some fluffy green pikelets for breakfast this morning.
- 1 bunch of English spinach leaves
- ¼ cup chia seeds
- 1/2 cup almond meal
- 2 eggs
- 1 TBS smooth nut butter
- 1 TBS HYG powder
- 1 teaspoon ground cinnamon
- 2/3 cup almond milk or milk of choice
- good pinch of Celtic sea salt
- 1 tablespoon extra virgin coconut oil, or butter for frying
Place all the ingredients, except the coconut oil or butter if using, into a food processor and combine until smooth.
Remove batter and let sit for 5-10 minutes.
Heat a frying pan over medium heat and add half the oil.
Depending upon the size of the pikelets preferred, could just under ¼ cup mixture into the pan and cook for 5 minutes on one side, then flip over to do other side for about 3 minutes.
Place on a waiting plate and continue until all the batter is used.
Happy cooking! Lee xo
Tags: almond meal pancakes, breakfast recipe, gluten free breakfast, gluten free pancakes, green pancakes, healthy baking, healthy pancakes, pancake recipe, pancakes, pikelets, Supercharged Food, supercharged food recipes, vegetable breakfast, yum breakfast