About the Recipe
Light, fluffy and full of flavour, these SunnyB Sunflower Butter Pikelets are a delicious nut-free twist on a classic favourite. Made with slow-roasted sunflower seed butter, they have a gentle roasted flavour that pairs beautifully with fresh fruit, yoghurt, or a little extra SunnyB spread on top.
Quick to make and family-friendly, these pikelets are perfect for breakfast, lunchboxes, or an easy after-school snack. Serve them warm from the pan or make a batch ahead of time to enjoy throughout the week.
Ingredients
Ingredients
¾ cup standard flour
¼ tsp salt
2 tsp baking powder
¼ cup granulated sugar
4 tbsp butter (60 g), melted
2 large eggs
¼ cup SunnyB Sunflower Seed Butter (60 g)
1 tsp vanilla extract
½ cup milk
Preparation
Method
In a bowl, sift together the flour, salt, baking powder, and sugar.
In a separate bowl, combine the melted butter, SunnyB sunflower seed butter, eggs, milk, and vanilla extract. Mix until smooth. An electric mixer works well for this step.
Add the dry ingredients to the wet mixture and mix until well combined.
Heat a frying pan over medium heat and add a little butter.
Drop spoonfuls of batter into the pan.
When small bubbles appear on the surface, flip the pikelets and cook the other side until golden.
Transfer to a plate and keep warm while cooking the remaining batter.
Serving Ideas
Serve warm with sliced banana and a little butter.
Add fresh berries and yoghurt for a quick breakfast.
Spread with extra SunnyB sunflower seed butter for a lunchbox energy boost.
SunnyB Tip
Make a double batch and store leftovers in an airtight container in the fridge for up to 3 days. They also freeze well and can be quickly reheated in a toaster or microwave.