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Recipes | 28 by Sam Wood
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Lunchbox Blueberry Ricotta Pikelets

By Georgia Bellas

Lunchbox Blueberry Ricotta Pikelets - Keys2words
Photo by: Ella Martin
  • 6 pikelets servings
  • Prep - 2 mins
    Cooking - 10 mins
  • Total - 12 mins
Lunchbox Blueberry Ricotta Pikelets - Keys2words
Photo by: Ella Martin

We all grew up loving pikelets as an after school treat. So, we decided to come up with our own version and managed to sneak in some cheeky greens too!  

Servings: 6 pikelets
Preparation: 2 mins
Cooking: 10 mins

Ingredients

  • 1 egg.
  • 1 banana.
  • 1/4 cup ricotta.
  • 1 tablespoon coconut flour.
  • 2 cups spinach.
  • 1/2 teaspoon baking powder.
  • 1 tablespoon butter.
  • 1/2 cup blueberries.

Directions

1. Place all ingredients, excluding blueberries and butter, into a blender and blend until just combined.
2. Heat butter in a frying pan over a medium heat and pour in the mixture to form small pikelets. Place blueberries on the pikelets while cooking. Cook for 5 minutes each side.
3. Serve with a spread of extra ricotta and a sprinkling of blueberries or munch away as is – they’re just as nice!


Note

Dairy Free Option: Use coconut oil in place of butter and swap ricotta for an extra tablespoon of coconut flour.

We all grew up loving pikelets as an after school treat. So, we decided to come up with our own version and managed to sneak in some cheeky greens too!

Ingredients

  • 1 egg.
  • 1 banana.
  • 1/4 cup ricotta.
  • 1 tablespoon coconut flour.
  • 2 cups spinach.
  • 1/2 teaspoon baking powder.
  • 1 tablespoon butter.
  • 1/2 cup blueberries.

Directions

1. Place all ingredients, excluding blueberries and butter, into a blender and blend until just combined.
2. Heat butter in a frying pan over a medium heat and pour in the mixture to form small pikelets. Place blueberries on the pikelets while cooking. Cook for 5 minutes each side.
3. Serve with a spread of extra ricotta and a sprinkling of blueberries or munch away as is – they’re just as nice!

Note

Dairy Free Option: Use coconut oil in place of butter and swap ricotta for an extra tablespoon of coconut flour.

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