Apple, sultana and quinoa pikelets (v, lf)

The hardest part of this recipe is not eating all of the pikelets straight out of the pan!
Vegan and low in fat
The pikelets are best served warm soon after cooking, but they can be stored in an airtight container for several days
Makes 16 small pikelets
Original post (with pictures) here


3/4 cup self-raising flour
1/4 cup quinoa flakes
1/2 tsp bicarbonate soda
Egg replacer to the equivalent of 1 egg, or 1 egg (note: I fully intended to use a chia egg here, but ended up using commercial egg replacer without thinking)
3/4 cup milk (I used soy milk)
1 medium apple, peeled and diced
1/4 cup sultanas (small raisins)

Oil spray, for coating the pan


1. Combine the flour, quinoa flakes and bicarbonate soda in a large mixing bowl.

2. In a small bowl, prepare your egg replacer or egg. Add to the dry mixture along with the milk, and stir well to combine. Mix through the diced apple and sultana.

3. Heat a non-stick pan over medium-high heat and drop dessertspoonfuls of mixture onto the pan. I did 3 pikelets at a time. Cook until bubbles start to appear (1 - 2 minutes) and then flip and repeat, so both sides are browned. Repeat for the other pikelets.

Note. These could easily be made gluten or wheat-free. Oat flour would work very well and I imagine most other alternative flours would subsitute in easily too. However, you would need to add ~1/4 - 1/2 tsp baking powder to allow these to rise.