Herby Green Pikelets
A quick, colourful alternative when your family hits sandwich fatigue. Fill a lunchbox with these vibrant, healthy little pancakes and watch them become your kid’s new favourite.
1 egg
½ zucchini, grated
½ cup spinach leaves
1/4 cup self raising wholemeal flour
1 tbs fresh herbs of your choice (finely chopped)
½ tsp pesto
- Blanch the spinach in boiling water for 1 minute until vibrant and soft. Drain then set aside to cool. Push the blanched spinach through a sieve or squeeze it with your hands to remove excess water. Really squeeze it otherwise your batter will be too runny. Chop spinach up roughly.
- Place all ingredients in a small jug or bowl. Using a hand blitzer whizz all the ingredients together into a uniform batter.
- Heat a frying pan over medium-low heat. Grease pan with butter, coconut oil or olive oil.
- Spoon in the batter to make small pikelets. Once small bubbles start to appear on the pikelets, flip them over using a spatula. Cook for a few more minutes on the reverse side, then place on a cooling rack. Repeat process with the rest of the mixture. Serve warm or cold with a side salad or vegetable sticks.
