Choc Honey Pikelets

A great lunchtime or after school snack. It's just like grandma's recipe but made better with Capilano Choc Honey - a healthier solution to palm oil free Choc spreads!

Skill Level Easy
Cooking Time 20
Servings 12


1 cup self-raising flour
2 tablespoons Capilano Choc Honey Spread
¾ cup milk
1 egg
Butter, to cook

Fresh berries, nut-free granola, coconut & chia
Capilano Choc Honey Spread, extra


  • 1

    In a small jug whisk together the milk, egg and Capilano Choc Honey Spread until combined.

  • 2

    Place flour in a bowl and make a well in the centre. Pour the milk mixture into the flour and which until smooth.

  • 3

    Heat a large non-stick frying pan over low-medium heat. Add 1/2 teaspoon butter to the pan.

  • 4

    Dollop 5 - 7 heaped tablespoons of the mixture into the pan. When bubbles begin to form around the edges and the bottom is golden, flip the pikelets and cook for another minute until the other side is golden.

  • 5

    Remove and repeat with remaining pikelet batter. To serve, top with fresh fruit and a choc honey.

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