Pumpkin and Cheese Pikelets.

Preparation time
10 minutes

Cooking time
10 minutes

Makes 18

Suitable for Freezing


  • 350g pumpkin, peeled, seeded & roughly chopped

  • 1 cup wholemeal plain flour

  • 1 cup plain flour

  • 1 ½ tsp baking powder

  • 1 ½ tsp baking soda

  • Pinch of salt

  • ½ cup reduced-fat milk

  • 2 large eggs, lightly beaten

  • 3 Tbsp margarine, melted & cooled

  • 1 cup grated, reduced-fat tasty cheese

  • 1 spring onion, thinly sliced

  • Olive oil spray


Fill a saucepan with water and bring to the boil. Add the pumpkin, cover, reduce heat and simmer for 15 minutes until pumpkin is tender. Drain well and mash. Cool.

Sift the flours, baking powder, baking soda and salt into a bowl. Add milk, pumpkin, eggs and margarine and lightly mix with a fork. Gently fold in the cheese and spring onions.

Lightly spray a fry pan with olive oil and place over medium heat. Pour spoonfuls of the mix into the pan and cook for 2-3 minutes or until bubbles form on the top. Flip the pikelets and cook on the other side for another 1-2 minutes.

Transfer cooked pikelets to a plate and repeat with the remaining mixture.

Variation: Try swapping the pumpkin for sweet potato.

Recipe source: The Cancer Council NSW Healthy Lunch Box website. For more healthy recipes and tips, visit healthylunchbox.com.au


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