(sugar free, dairy free, egg free, gluten free)
I swear I thought my pikelet days were over... until I stumbled on this beauty! I used the basic recipe from a book called 'My Darling Lemon Thyme' which is full or gorgeous recipes, thank you! I made a couple of little changes to suit my diet, and... it worked! The texture and flavour is amazing and I felt both nourished and satisfied in a way that I never did after the traditional white flour variety. My husband gave these a 10/10 rating and requested I bake a triple batch next time! Will do!
1 Tbs flaxseed meal
3 Tbs water
70g buckwheat flour
35g brown rice flour
40g tapioca flour (try to find the one without preservatives... I found mine in the asian food section of my Coles)
1 tsp baking powder
1/2 tsp salt
1 tsp tahini
185 mls water
Banana slices or berries (add during cooking)
First mix the flaxseed and 3 Tbs water together and let it sit for a minute. This is the egg replacer. Then once it has soaked up the water, add everything else (except the bananas or berries) and mix well to a smooth batter.
Put about a Tbs coconut oil in your pan on a medium heat. When the pan is hot, drop spoonfuls of mixture into the pan. Push the fruit into the top of the pikelets while the mixture is still wet. Cook and flip like a normal pikelet.
Eat however you fancy. We ate ours with maple syrup. OH. SO. GOOD!