Wholefood Pikelets with Raspberry Jam
Serves 5 people
5 min prep
20 min cook
Pikelets are an easy option for any occasion – Mother’s Day afternoon tea? Pikelets. School lunchbox snack? Pikelets. Festive dessert for a family dinner in December? Pikelets!
Recipe makes 25 pikelets.
Ingredients
- 1 cup Buckwheat flour
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1 cup Canned coconut milk
- 3 Tbsp Maple syrup
- 1/2 Tbsp Apple cider vinegar
- 1 tsp Vanilla extract
- To serve Anathoth Farm Raspberry Jam
- To serve Whipped cream
Method
- In a medium bowl, whisk together dry ingredients. Add wet ingredients and whisk until smooth and combined.
- Heat a large non-stick frying pan over medium heat, and very lightly grease. When the pan is hot, add a dollop of roughly 1 tbsp batter, gently spreading to a circle. Continue adding and gently spreading spoonfuls of batter, ensuring to leave at least 3cm in between each. Flip when the batter is just beginning to set; about 3 minutes. Cook for a remaining 2 minutes, until both sides are lightly browned. Transfer to a plate and repeat with remaining batter.
- Serve with a generous helping of Anathoth Farm Raspberry Jam, and whipped cream or coconut cream. Enjoy hot.
This Recipe Uses
Raspberry Jam 455g
$6.89
455g
