Saturday, April 6, 2013

Chocolate Coconut Pikelets

We had these for breakfast this morning and they were delicious.  This recipe makes a decent batch of pikelets too so there are always a few leftover too for brekky the next day.  

Ingredients (makes approximately 15 pikelets)
1 cup whole kamut (or spelt) flour (or can use whole grain and mill in Thermomix for 1min/sp9)
1/2 cup besan (chickpea) flour
1/2 cup cacao powder
1/2 cup rapadura (or raw) sugar
1 tsp baking powder
1 free range egg
1 tsp vanilla
Pinch of salt
400mL coconut milk
1 tbsp Superfoods for Kids Berry Choc Chunk (optional)
Coconut oil, for cooking

1.  In a large bowl, combine all the dry ingredients and mix.

2.  Add to the bowl the wet ingredients and mix until the batter is smooth.

3.  Heat a frypan on low-medium heat and add a small amount of coconut oil.  Use around 1/4 cup of batter per pikelet and fry in batches of 2 or 3.  Add extra coconut oil in between batches.

4.  Serve with fresh fruit and pure maple syrup.  We also had a little bit of Coyo coconut yoghurt on ours.


  1. Just wondering where you purchase or how you make your coconut yoghurt?

    1. Hi Renee, I buy Coyo coconut yoghurt from my local IGA supermarket. I've also seen it at organic/health food stores. Haven't had much luck with making coconut yoghurt though!