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10 minutes
15 minutes
25 minutes
- 112.50 gm gluten-free self-raising flour
- 2 eggs
- 169.95 gm milk
- 40.00 ml grated tasty cheese
- 125.00 ml frozen mixed vegetables
- 3 green onions, thinly sliced
- 5.90 gm dijon mustard
- Olive oil cooking spray
- Baby spinach, to serve
- In a bowl, combine flour with whisked eggs and milk. Stir in cheese, vegetables, onion, and mustard until well mixed.
- Prepare a non-stick frying pan with a light coating of oil and warm over medium heat. Spoon 1 heaped tablespoon of batter for each pikelet into the pan and cook in batches for about 2 minutes per side, until they turn golden and are fully cooked. Continue with the remaining batter to yield 12 pikelets. Cool on a wire rack, then serve.
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