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.