Just a quick one today folks – a healthified version of an old favourite.
Meanwhile, I love when I post pictures of these on Instagram, and people be all ‘what’s a pikelet?’
Let’s just say little pancake and be done with explaining! Just like all our other pikelets around here, we eat ’em plain so these blueberry buckwheat pikelets are juiced up with a whole bunch of lovely blueberries. If it’s not sweet enough for you, splash in a little maple syrup. You’ll be glad you did!
A super easy, super-fast, super gluten-free goodie for morning or afternoon tea. They don’t rise as much as my signature pikelets, owing to the spelt, but they’re fluffy enough and taste great. Get stuck in!Print
Super light and fluffy health bombs!
- 1 cup buckwheat flour
- 1 tablespoon baking powder
- 1/2 cup blueberries
- 1/4 cup coconut sugar
- 1 pinch salt
- 1 large egg
- 3/4 cups milk
- Mix dry ingredients together, then add milk and egg and stir to combine.
- Drop 1/4 cupful in a greased frying pan over medium heat. When golden-brown on the underside and beginning to set on top, flip for another few minutes until cooked through.
The batter will be even better if you leave it to sit for about 30 minutes before frying.
1/4 of a teaspoon of bicarb would be a great addition if you have it.