Veggie pikelets

Veggie pikelets

These scrumptious pikelets are packed full of healthy vegetables that your kids won’t even notice. Whip them up for afternoon tea or pop into lunch boxes for a tasty and nutritious snack.



  • 2 cups (300g) self-raising flour
  • 6 eggs
  • 4-5 cups of mix vegetables, finely chopped or grated
  • 1/2 – 1 cup grated cheese
  • drop of milk
  • olive oil
  • sour cream, to serve


Mix flour, eggs, veggies and cheese together in a large bowl. Add seasoning, then add enough milk to the mixture until it is slightly runny.

Heat a frying pan with a small amount of olive oil and drop a tablespoon of the mixture into the pan, patting into a neat circle.

Cook on a medium heat until golden on each side.

Serve with sour cream.


  • These pikelets are great to make for a relaxed weekend breakfast.
  • For an adult version, add one finely sliced and deseeded birdseye chili and a handful of coriander leaves to the batter mix. Top pikelets with natural yoghurt flavoured with a small amount of curry.
  • Be sure to use a non-stick pan to stop things getting messy.
  • All kinds of veggies will work in this recipe. Try adding finely cut or grated carrot, zucchini, capsicum or corn for a vegetable sensation!

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