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This is a recipe that was featured in my 2015 Calendar and it has been so popular I thought I would pop it on the blog as well. Who wouldn’t love Coconut Lime Pikelets!?

Pikelets are such an easy thing to make and great to get the kiddies involved in. What I love about this recipe is it is very forgiving so if you accidentally add a little extra milk or flour all will be ok. You can certainly increase or decrease the flavours in this to suit your tastes.

These Coconut Lime Pikelets are great to wrap and freeze in individual serving portions. Simply pop out and thaw in the microwave for a quick snack or pull out and pop into the lunchbox. It will thaw by morning tea time (and they aren’t soggy!).

My other pikelet and pancake recipes:

 

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Coconut Lime Pikelets


  • Author: The Road To Loving My Thermo Mixer
  • Prep Time: 2
  • Cook Time: 15
  • Total Time: 17
  • Yield: 20 1x
Scale

Ingredients

  • 280g self raising flour
  • 60g sugar
  • 125mls coconut milk
  • 125mls milk
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp of finely ground salt
  • 1 Tbsp lime zest, more or less to suit your tatste
  • 45g melted butter

Instructions

  1. Place all ingredients into a bowl except the butter.
  2. Whisk until lump free.
  3. Add more milk if it appears too thick.
  4. Add melted butter and stir until just combined.
  5. Place small spoonfuls of the batter into a frying pan over medium heat. I do three at a time. I use a tiny but if butter to grease the pan.
  6. Once bubble appear on the pikelet, flip over and cook for 30 seconds or until cooked through.

Notes

  • These can be frozen. You can use all coconut milk but your pikelets may be a little more dense.
  • You can add the juice of the lime as well if you want an extra tangy pikelet.
Print

Coconut Lime Pikelets – TMX Method


  • Author: The Road To Loving My Thermo Mixer
  • Prep Time: 2
  • Cook Time: 15
  • Total Time: 17
  • Yield: 20 1x
Scale

Ingredients

  • 280g self raising flour
  • 60g sugar
  • 125mls coconut milk
  • 125mls milk
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp of finely ground salt
  • 1 Tbsp lime zest, more or less to suit your taste
  • 45g melted butter

Instructions

  1. Place all ingredients into bowl except butter.
  2. Blitz for 20-30 seconds on speed 6 or until lump free.
  3. Add more milk if it appears too thick.
  4. Add melted butter and blitz on speed 6 until just combined.
  5. Place small spoonfuls of the batter into a frying pan on medium heat. I do three at a time. I use a tiny bit of butter to grease my pan.
  6. Once bubbles appear on the pikelet, flip over and cook for 30 seconds or until cooked through.

Notes

  • These can be frozen. You can use all coconut milk but your pikelets may be a little more dense.
  • You can add the juice of the lime as well if you want an extra tangy pikelet.
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2 Comments

  1. Amanda W May 24, 2015 at 9:50 pm - Reply

    Just made these, they are delicious!! I topped mine off with butter and a fresh squeeze of lime, Great recipe thank you!!

    • Peta May 26, 2015 at 9:22 pm - Reply

      Yum! That sounds amazing!!!

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