Sultana and Cinnamon Pikelets

Sultana and Cinnamon Pikelets
These school friendly pikelets have a good dash of cinnamon which is thought to be good for circulation and for maintaining stable blood sugars – it also tastes great! They are sweet but contain no processed powdered sugar. I made them with goat milk but we have found rice and oat milks taste great in pikelets / pancakes too.
This recipe makes about 16 largish pikelets. I used a tin of baby food apple. The amount of milk needed will depend on how thick you want the pikelets, what sort of milk is used (less low fat needed) and the type of flour but at least 1 cup is needed. They can be made dairy free by substituting non-dairy milk and spread.



150g unbleached plain flour
150g wholemeal flour
3 tspns baking powder
2 eggs, beaten lightly
120g (1 small tin) apple purée
50g melted butter


  • Sift flours and baking powder together into a bowl and make a well.
  • Add eggs, apple and cooled butter into the well.
  • Begin to stir with a fork, slowly adding the milk until the desired consistency of the batter is obtained.
  • Over medium heat, drop spoonfuls of batter into a non-stick or greased frying pan.
  • When bubbles appear on the surface, flip over and cook through the other side.

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