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.

Original recipe by Hayley McKee for Hagen’s Organic
Photography Kelli Morris