Nutritionist Sally Gray has kindly passed on this wonderful recipe from her Real Healthy Kids books. This mixture soaked overnight to improve digestion and neutralise harm from grains, these make a fantastic breakfast and lunch box snack made into pikelets. Visit Sallys website Real Healthy Kids to view more about her workshops and how you can improve your childrens health.


  • 1 1/4 Cups Yoghurt, buttermilk, raw milk or kefir
  • 1 Cup Unbleached Spelt Flour
  • 180gm Butter Melted
  • 3 Organic Eggs separated
  • 1 Tbsp Vanilla Essence
  • 1 – 2 Cups Blueberries
  • 1 Tspn Bicarb or Aluminum Free Baking Powder
  • Maple Syrup, Honey or coconut nectar to serve with raw cream or yoghurt


  1. Combine the flour and milk and cover with a tea towel and sit at room temperature overnight.
  2. In the morning add the butter, vanilla and egg yolks to the flour mix and in a separate bowl beat the whites until firm.
  3. Gently combine all ingredients (you can add the blueberries now or sprinkle them onto the cooking batter) and fry until golden, serve hot with the honey and cream.

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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