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Buckwheat Coconut Almond Pikelets - gluten free

My kids and I have been mostly gluten free for 6 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 StoryIt is our new staple on the weekends and the kids love to help!

photo credit: the little green spoon

photo credit: the little green spoon

1 cup rice flour (spelt 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

I like to add fruit to sweeten them up
Add any of the following:
*2-3 brown bananas mashed
*1/2 cup blueberries at the end
*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)
For pancakes I like to make them the night before, then add extra milk the next morning. It makes them turn out oh so scrumptious! 
 

This recipe makes about 20 piklets which feeds my family of 5.

  • Mix dry ingredients together
  • Make a well and mix eggs and milk in centre. Combine wet with dry
  • Fold in mashed banana and or berries
  • Heat 2 tbsp ghee or coconut oil in pan the pour the rest of batter and mix in
  • Use medium heat as the piklets can burn easily due to the ground almonds.

We enjoy ours with a touch of real maple syrup and topped with homemade yogurt.

I hope you will enjoy this recipe as much as we do!
~ Sarena