These pikelets are the perfect thing to whip up on a Sunday morning for breakfast. Feel free to replace the blueberries with other berries such as strawberries or raspberries. You can also make these gluten free by replacing the spelt flour with buckwheat flour.
Makes 10 pikelets
1 cup wholemeal spelt flour
1/4 cup coconut flour
1/3 cup desiccated coconut
1/3 cup coconut palm sugar
1 tsp baking powder
2 eggs
1 1/2 cups almond milk
100g fresh blueberries
Knob butter or olive oil
To a bowl add the dry ingredients; spelt flour, coconut flour, desiccated coconut, coconut palm sugar, baking powder, and mix together well.
In another bowl whisk the eggs and almond milk together, then add the dry ingredients, whisking until you have a thick batter.
Mix the blueberries through the batter.
Melt the butter in a frypan over a medium heat. Then using a tablespoon, spoon the mixture into the frypan, forming small pikelets.
Cook for a minute until bubbles appear on the surface. Turn them over and cook on the other side for a further minute.
Serve with full fat greek yoghurt or coconut yoghurt.
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