Buckwheat, apple and spinach pikelets with yogurt, blueberries and crushed seeds 

Today’s recipe is by The Little Ones Chef all the way from Australia. Pikelets are a great healthy snack or part of a meal, and with the addition of buckwheat grains and spinach they’re even better for your little one!


1/2 cup milk

2 whole eggs

1/2 cup rye flour – you can also substitute with wholemeal, spelt or plain

1/4 bunch English spinach, roots removed OR ¼ cup chopped frozen spinach thawed and squeezed well of excess moisture

3 tbsp cooked buckwheat grains (I have these pre-cooked and portioned in my freezer – you can also substitute with quinoa, barley or millet)

1 apple, coarsely grated – I used a Fuji apple but any type will do or even a pear would work great

Butter, for cooking

To serve:

2 tbsp plain Greek yogurt

Small handful fresh blueberries, cut in half

1 tsp ground mixed seeds – I used chia, pumpkin, sunflower and linseed



Bring to boil a small saucepan of water. Blanch the spinach for 3 minutes and drain. Blend spinach in food processor until finely pureed and squeeze out the excess moisture through a sieve or dab with some paper towel. Whisk milk, eggs until well combined and then slowly incorporate in the flour to achieve a smooth batter. Fold through the grated apple and buckwheat grains. Heat a little butter in a crepe or fry pan over low- medium heat. Add heaped tablespoons of batter into pan – as many as you are comfortable with cooking at once. Cook for approx. 1 minute on each side until golden on both sides. Check the centre to make sure they’re cooked through – if they are still a little wet, turn your oven on 160’C and place all the pikelets on a baking tray, cover with foil and heat them in the oven for approx. 6- 8 minutes.


Note: You can serve these on their own or with any toppings your little one likes.