We all loved the sweet version of these pikelets that I made last week, I thought I’d try a savoury one.

Peas and sweetcorn are a great match because they cook really quickly from frozen and my kids love them.

I froze a batch of these for the lunchboxes and they defrosted really well.

I used a Moroccan garlic seasoning just to give them a real flavor kick. I buy this from a supplier at the seaside market here in New Plymouth.

This recipe made 24 small pikelets.

Ingredients:

1 cup rice flour

1 1/4 cup unsweetened almond or other plant milk

1 tsp baking powder

1 flax egg

1 tbsp nutritional yeast

1 tsp Moroccan garlic seasoning

1 cup of peas and sweetcorn (I used frozen)

Method:

1. Prepare your flax egg and set in the fridge for 10 minutes.

2. In a medium bowl mix the rice flour, baking powder and seasoning with a whisk.

3. Add the flax egg and milk, mix well.

4. Add the peas and sweetcorn.

5. Heat a non stick frying pan to medium without oil. Spoon small amounts of the mixture into the pan. Don’t overcrowd the pan.

6. Cook for around 2 minutes or until brown and flip for another minute.

7. Serve immediately with hummus, any sauce you’d like or a salad. Alternatively, cool and freeze.

Enjoy.

If you make this recipe don’t forget to share a photo and tag me on Instagram 😉