For those of you who aren't familiar with Australian pikelets, they are small, fluffy pancakes that generally include a raising agent and some form of sweetener within the batter. They are delicious hot and cold, and also store well over several days. I have chosen this carrot cake batch to showcase Australia's Biggest Morning Tea, which is coming up in May but had an opening launch in Perth last week.
|Australia's Biggest Morning Tea launch, with Anna Gare, Herb Faust and Sam Longley|
(photo courtesy of the Cancer Council)
I'd like to think that these pikelets would be a welcome addition to a Biggest Morning Tea event. I can attest that they are an excellent morning tea in their own right. With minimal preparation time, carrot cake flavours and natural sweeteners, there is a lot that I love in this recipe. If you like pikelets, I hope you enjoy them too.
Carrot cake pikelets
Light and fluffy, these pikelets will appeal to children and adults alike
Vegan and low fat
Makes 16 small pikelets
Author: Bite-sized thoughts
1/2 cup plain wheat flour
1/2 cup wholemeal spelt flour
3/4 tsp baking powder
3/4 tsp cinnamon
1 tsp chia seeds
1 cup non-dairy milk
1/3 cup apple sauce
1 tsp vanilla
1 medium-large carrot, grated
1/4 cup sultanas (small raisins) or currants
Combine the flours, baking powder, cinnamon and chia seeds in a mixing bowl. Add the milk, apple sauce and vanilla and stir well to combine. Add the carrot and sultanas / currants and stir to incorporate. Allow the mixture to sit for 15 minutes or so.
Heat a non-stick pan over medium-high heat and grease with oil if desired. Add heaped dessertspoons of your batter to the pan, cooking several pikelets at once if pan size permits.
Allow the pikelets to cook for 3 to 4 minutes on each side, until golden brown. Serve warm or cold, plain or with toppings.
Have you ever participated in a fundraising 'biggest morning tea' style event?