I love this recipe. My life has started to revolve around sneaking extra veggies into my kids' diets. Pumpkin pikelets have been an excellent addition to my repertoire. They are easy to make, freezable and handy to throw in the lunch box on a day out. They're suitable for both kids. My 9.5 month old loves them as a finger food and I served some to Miss (almost) 3 with yoghurt and berries. They love them! The best part is that there isn't any sugar in the recipe and I still have Miss 3 begging for more! The pumpkin and apple juice sweeten it up a bit and my kids don't eat much overly sweet food so they don't know the difference.
- 1 cup wholemeal atta flour (I got atta flour once by mistake and I loved it. As an alternative you could use 1/2 cup plain flour & 1/2 cup wholemeal flour)
- 2 tsp baking powder
- 3/4 cup milk
- 1 egg
- 1/3 cup apple juice
- 1 cup pureed pumpkin
- butter for cooking
Combine atta flour, baking powder, milk and apple juice in a bowl. Add pumpkin and mix until smooth. Heat a non-stick frying-pan over medium heat and brush with some melted butter. Drop level tablespoonfuls of the mixture into the pan and cook until bubbles appear on the surface. Turn over and cook other side for 1 minute or until golden.