Butternut Pikelets Recipe - Salt 106.5

Butternut Pikelets Recipe

These pikelets are soft and fluffy, perfect for afternoon tea or as a healthy after school snack for the kids!

By Salt 106.5 Network Friday 3 May 2019LifestyleReading Time: 2 minutes

By: Susan Joy

Pikelets are mini pancakes that are usually served at room temperature spread with grass-fed butter or ghee. These pikelets are flavoured with delicious butternut pumpkin which gives them their soft and fluffy texture. They are perfect for afternoon tea or as a kids healthy after school snack (see nut-free option below for lunchboxes).

Serves: Makes 18 | Prep Time: 00:15 | Cooking Time: 00:15


  • 2/3 cup steamed mashed butternut pumpkin, cooled
  • 3 lge egg(s)
  • 2 Tbsp maple syrup, 100%
  • 1 tsp vanilla extract (organic)
  • 1 1/4 cups almond meal/flour
  • 3 Tbsp arrowroot flour, or tapioca
  • 1 tsp baking powder (gluten free)
  • 3/4 tsp cinnamon
  • A generous pinch fine sea salt
  • 1 – 2 Tbsp coconut oil, for cooking


Add the chilled mashed butternut pumpkin, eggs, maple syrup and vanilla to a large bowl. Using a hand-held beater on medium speed to blend the ingredients together well.

Add the almond meal, arrowroot, baking powder, cinnamon and salt, and beat until the dry ingredients are incorporated into the wet.

Heat a large frying pan on medium heat. Add 2 teaspoons of coconut oil and spread evenly over the pan. Use a ladle or small measuring cup to pour the batter (approximately 3 tablespoons) into the pan with a diametre of 6 – 7 cm. Cook for 3 minutes or until the bottoms are golden and firm, then carefully flip and cook the other side until the pikelet is cooked through (I use 2 spatulas to assist when turning as the top can be a little wet). Add extra oil as needed.

Place the cooked pikelets on a wire rack in a single layer, then repeat with the remaining batter.

Serve spread with grass-fed butter or ghee. Store left-overs in a sealed container in the fridge and best served at room temperature.

NUT-FREE OPTION: Grind down sunflower seeds into a very fine meal/flour as close as possible to almond meal using a food processor. Use 1 1/4 cups of sunflower meal in place of the almond meal and use 4 tablespoons of arrowroot in place of the 3 in the above recipe. Prepare and cook as above. (The cooked texture won’t be as fine as using almond meal but just as delicious).

Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.