Buckwheat Coconut Almond Pikelets - GF

My kids and I have been mostly gluten free for 9 years so I have been making up my own pikelet and pancake recipes with quite good success. This is our yummy homemade pikelet recipe. I can't help but fiddle with all my recipes- This one has been adapted from Dr. Libby's Book: Sweet Food Story. It is our new staple on the weekends and the kids love to help!

Photo credit: My darling Lemonthyme

1 cup rice flour (spelt or wheat if not GF)
1/2 cup desiccated coconut
1 cup buckwheat flour
1 cup ground almonds
4 teaspoons baking powder
1 pinch salt
1 tsp garam masala (cinnamon)
3 eggs
1.5 cup coconut cream
1 cup almond milk or organic milk
2 tsp vanilla extract (pod)
2 tbsp melted ghee or coconut oil or butter
2 brown bananas mashed (1/4 cup honey or raw sugar)

PREP: Since we are all low on ingredients there are esentailly 3 cups of your mix of flours plus the cococut if you have it adds great texture

The buckwheat flavour is pretty bold, so if you are not used to it, you can swap half of it for another flour.

I usually combine the wet ingredients and add them to the dry. Since this recipe has a lot of almond flour they can burn quite easily if you take your eye off them. I use a pretty low heat.

I like to add fruit to sweeten them up
Add any of the following:
*1/2 cup blueberries placed into each pancake as you cook them
*1/2 cup raspberries at the end

If you want big kiwi style pancakes then omit the baking powder and add milk to desired consistency (about 1/2 cup)
We usually make a double batch and have piklets one day and add extra milk the next day for pancakes. They are actually even better the next day…. oh so scrumptious!