Pikelets were part of my childhood and I still love them now. Whenever the cupboards were bare when I was a kid my mum would whip up a batch of pikelets for our lunch boxes or for a weekend snack. She taught me to make them and then as I got older I would make them too. Of course back then we would use a traditional recipe using sugar, butter and white flour, then we would smother the pikelets with golden syrup!
I have been thinking about making pikelets using coconut flour for a while now and I am really happy with how they turned out. These only took a few minutes to whip together and as I was cooking them in the pan it was really easy to also make the raspberry chia jam which is the perfect topping. I have share that recipe with you too, just scroll down to find it.
I hope that you enjoy this old favourite with a healthy twist as much as I do.
- 3 eggs
- ⅓ cup coconut milk
- 2 tablespoons olive oil
- 1 tablespoon natural maple syrup (optional)
- Pinch of salt
- ¼ teaspoon baking soda
- ¼ cup coconut flour
- 1 tablespoon olive oil for cooking
- In a bowl whisk together until combined the eggs, coconut milk, olive oil, natural maple syrup and salt.
- Add the baking soda and the coconut flour to the wet mixture, gently mix together but be very careful not to over beat. Beating the mixture to much will make the pikelets flat instead of fluffy.
- Heat a large pan over a medium to low heat with a splash of olive oil .
- Drop a tablespon size amount of the coconut flour batter into the pan and repeat until you have 5 pikelets cooking in the pan.
- Once they are brown gently flip each pikelet and allow the other side to brown.
- Remove from pan and set aside, repeat until you have used up all the batter you should get about 15 - 18 pikelets.
- Best served warm with raspberry chia jam or honey.
Recipe for Sugar Free Raspberry Chia Jam
1 cup frozen raspberries
1 tablespoon natural maple syrup or honey
1/4 cup water
2 teaspoons of chia seeds
In a saucepan over a medium heat place the raspberries, maple syrup and water. Bring to a simmer. Add the chia seeds and let gently simmer for 7 minutes. Make sure that you stir the mixture so that it doesn’t stick to the bottom of the pan. Place in a jar with a lid.
This recipe just makes a small batch but you could easily double the recipe if you would like to make a small jars worth of jam.