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Buckwheat apple and cinnamon pikelets


  • 1 cup plain flour
  • 1/2 cup buckwheat flour (see note)
  • 3 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 cup reduced-fat milk
  • 2 eggs
  • 1 tablespoon brown sugar
  • 1 medium red apple, peeled, coarsely grated
  • Olive oil cooking spray
  • Vanilla yoghurt, to serve


  • Step 1 - Sift flours, baking powder and cinnamon into a bowl. Add milk, eggs, sugar and apple. Stir to combine. Cover with plastic wrap. Refrigerate for 30 minutes.
  • Step 2 - Lightly spray a non-stick frying pan with oil. Heat over medium heat. Using tablespoons of batter at a time, cook pikelets, in batches, for 1 to 2 minutes or until small bubbles form on surface. Turn. Cook for 1 to 2 minutes or until golden and cooked through. Transfer to a wire rack to cool. Serve with yoghurt.

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