Today on the website, I am thrilled to be able to share a healthy pikelets recipe with you from the lovely Amy Crawford, health and wellness practitioner and founder of the online wellness hub The Holistic Ingredient.
Vital Stats: gluten free, dairy free, nut free
Makes 40 small pikelets.
1 ½ cups buckwheat flour
1 cup tapioca flour
2 tablespoons coconut flour
2/3 cup milk of choice (coconut milk, almond milk, rice milk etc)
3 tablespoons raw honey
2 teaspoons baking powder
1 teaspoon apple cider vinegar
Pinch sea salt
Coconut oil for frying
In a large mixing bowl whisk the eggs. Sieve the flours into the bowl and add all remaining ingredients. Stir to combine, ensuring no lumps in the batter.
Heat a frying pan over medium heat and melt 1 teaspoon coconut oil. Spoon dessertspoons of the mixture into the pan. Cook for 1 minute or until bubbles form. Flip and cook for less than a minute or until golden. Repeat with the remaining batter, adding more coconut oil as required.
Eat warm with Jammy Raspberry Goo or store in an airtight container for 5 days.
Jammy Raspberry Goo:
1 ½ cups raspberries, fresh or frozen
1/4 cup water
3 tablespoons chia seeds
3 tablespoons rice malt syrup
Seeds of one vanilla pod
Combine all the ingredients in a bowl and stir well. Use a fork to mash up the raspberries. Cover and place in the fridge for a minimum of one hour or overnight. Store the jam in a sterilised airtight container in the fridge for up to 10 days. Spread between pikelets.