Vegan Easter Pikelets (dairy + egg free)

March 7, 2018

Great for breakfast or an afternoon snack, these pikelets are also delicious with jam, stewed fruits or simply Nuttelex & honey.


150 g self-raising flour

50 g caster sugar

250 ml non-dairy milk (Soy, Rice or Almond)

1/2 tsp bicarb soda

20 g Nuttelex, melted

2 tsp white vinegar

1 tsp vanilla extract

8 strawberries- sliced

50 g sliced almonds

1 handful blue berries

sliced banana

Nuttelex to grease pan

lemon, sugar, maple syrup or ice cream to serve


1Place self-raising flour, sugar and bicarb soda in a medium bowl. Make a well in the centre, and pour the dairy free milk. Then pour the non dairy milk, melted Nuttelex, vinegar & vanilla into the well and whisk until smooth.

2Heat a non-stick frying pan (heat to medium not too hot). Grease pan with melted Nuttelex.

3Pour approx. ¼ cup of the batter into the heated pan. Cook for 1-2 minutes or until bubbles rise to the surface and base is golden. Turn over with spatula and cook for a further 1-2 minutes. Transfer to a plate and loosely cover to keep warm. Repeat with remaining batter.

4Place 1 or 2 pancakes on each serving plates. Decorate with fruit as per image above using either a smear of Nuttelex or drizzle of maple syrup to help keep decorations in place. Use 2 strawberry slices for wings, cut an extra strawberry slice in half for the beak, add blueberries banana slices for the eyes and almond slices for feathers.

5Drizzle with sugar/lemon/maple syrup or serve with a side of vanilla ice-cream.