Blueberry Pikelets
Breakfast

Blueberry Pikelets

Serves
12 - 15 pikelets
Prep Time
10 minutes
Cooking Time
10 minutes

Pikelets are a traditional Australian and New Zealand pancake. They are small, fluffy and delicious. They are especially great for kids because they are smaller than ‘traditional’ pancakes.

We opted for wholemeal blueberry Pikelets here. However, the beauty about Pikelets is you can be super creative and experimental. Do you have a favourite Pikelet recipe? If you do we’d love to hear what it is.

Dry ingredients
1 cup wholemeal spelt flour
2 tsp baking powder
1/4 tsp sea salt
1 Tbsp coconut sugar, optional
Dry ingredients
3/4 cup Pureharvest Oat Milk,
1 flax egg (1 Tbsp ground flaxseeds + 3Tbsp oat milk)
1 punnet blueberries
Toppings
Handful of blueberries
1-2 Tbsp Pureharvest Rice Malt Syrup

Mix dry ingredients together in a bowl. In a seperate bowl mix together the wet ingredients. Pour the wet into the dry and mix well to ensure there are no lumps. Add the blueberries to the batter and stir through. Let the mixture rest for a few minutes.

Heat up a frying pan to hot and add a small amount of coconut oil. Pour roughly a 1/4 cup of mixture onto the hot pan and immediately reduce to medium heat. Wait for bubbles to appear on the surface of the pikelet and the outside begins to cook and darken. Flip and cook for a further couple of minutes on the second side.

We served ours with extra blueberries and a generous drizzle of rice malt syrup. But get creative, top your pikelets with all your favourite toppings.

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