This recipe was developed by passionate mother and foodie, Ashleigh Cooks (IG: @ashleigh.cooks). Ash has an amazing knack for creating the most delicious recipes, and she also loves our Kid's Immune Protein. Find the recipe for her perfectly fluffy protein pancakes below.
Why you’ll love these fluffy protein pikelets
Packed with nutrients: Including pre and probiotics, B vitamins, vitamin C, zinc, magnesium, amino acids and pasture-raised collagen protein. You can read more about Unrefined Nutrients ingredients here.
Easy to make: Just whisk together wet ingredients (egg, milk, maple syrup and vanilla extract), then add dry ingredients. Cook in a non-stick pan over medium-high heat, and you’re done! You can also keep leftover pikelet mix in the fridge (covered) for up to 3 days.
Light and fluffy: These fluffy protein pikelets are super light and fluffy, thanks to the addition of self-raising flour. You and your little one will LOVE them! I like serving mine with yoghurt and berries, maple syrup, or butter! Delicious either hot, or cold from the fridge.

Ingredients
Wet ingredients
1/2 cup milk of choice
1 egg
1 tbsp maple syrup
1 banana (optional)
1/2 tsp vanilla extract
Dry ingredients
1 cup self-raising flour (substitute 1:1 with gluten free self-raising flour if required)
Unrefined Nutrients Kid's Immune Protein Vanilla Vanguard (1 tbsp)(Use code "Ash15" for a 15% off discount)
Method
1. Add wet ingredients to a bowl or large jug: Add your milk (1/2 cup), egg (1), maple syrup (1 tablespoon), and vanilla extract (1/4 teaspoon) to a bowl or large jug.
2. Mix wet ingredients: Mix your wet ingredients together with a whisk (or with a fork, if you don’t own a whisk).
3. Add your dry ingredients: Add your self-raising flour (3/4 cup) and Unrefined Nutrients Kids Immune Protein (1 tablespoon) to your whisked wet ingredients.
4. Finish batter: Whisk your dry ingredients into the mix until nice and smooth.
5. Cook your pikelets: Heat a non-stick pan over medium heat, and spray with olive oil spray, or add a small amount of olive oil/neutral oil to your pan and brush over the pan, so it is lightly coated in oil. Add desired amount of pikelet batter to your pan (I used a 1/4 cup measuring cup, filled about half-way, for consistency). Cook for approximately 3 minutes, or until bubbles appear (see below). Then cook for a further 2 minutes, or until golden on both sides, and cooked in the middle. Repeat this process until you have between 6 and 8 uniform pikelets (depending on how much batter you’re using per pikelet).
6. Serve your pikelets: I like to serve my pikelets with yoghurt and berries, maple syrup, or with butter (either hot or cold).