Carrot cake pikelets

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Serves: 20 pikelets (approx. 55g)

Category: Breads, Scones and Pikelets


  • 1½ cups (375ml) reduced fat milk
  • 1 egg, lightly whisked
  • 1½ cups wholemeal self-raising flour
  • ½ cup white self-raising flour
  • 3 tablespoons brown sugar
  • 1 teaspoon mixed spice
  • 450g can crushed pineapple, drained
  • 2 medium carrots, peeled, grated


  1. Place the milk and egg in a large jug and whisk to combine
  2. Combined flour, sugar, and mixed spice in a separate bowl. Add pineapple and carrot and gently toss to combine
  3. Make a well in the centre. Add the milk mixture to the flour mixture and use a whisk to stir until a smooth batter forms
  4. Cover with plastic wrap and set aside for 30 mins to rest
  5. Heat a non-stick frying pan over medium-low heat. Spray with a little canola oil spray
  6. For pikelets, use two tablespoons of mixture; for pancakes, use four tablespoons (⅓ cup). Cook for 1-2 mins or until bubbles appear on the surface. Turn and cook for a further 1 min or until light golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining batter and more canola oil spray to make approximately 20 pikelets or 12 larger pancakes.


Nutrition information panel

Nutrient Per Serve Per 100g
Energy 347kJ 478kJ
Protein 2.6g 3.6g
Total fat 0.7g 1.0g
Saturated fat 0.3g 0.4g
Carbohydrate 15.2g 20.9g
Sugars 5.8g 8g
Dietary Fibre 2.2g 3g
Sodium 112mg 155mg

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