There is something so good about having pikelets topped with fresh cream and strawberries, lemon curd, butter, jam….oh the list goes on. I have tried many a paleo pikelet recipe, but have always been left so disappointed. Too hard to flip, too gritty, overpowering flavour, doesn’t hold together well with toppings…the list goes on. So, I took it into my own hands to experiment. After working with the different flours for a while now, I am fairly confident with my liquid/flour/egg ratios, and these turned out beyond even my expectations.
And they pass the most critical testers….the toddlers.
If you are grain free, gluten free, paleo then this is definitely a recipe to have in your file!!
1/2 cup almond flour
1/2 cup tapioca flour
2 Tbsp coconut flour
2/3 cup milk (dairy or non dairy such as coconut milk or almond milk)
2 tsp gf baking powder
1tsp vinegar (to help the baking powder, you won’t taste it!)
optional 1 Tbsp honey
Combine all ingredients in a bowl, gently combine with a fork and then whisk for a minute or two until combined into a smooth batter. If it looks too runny, give it a few minutes standing, as coconut flour REALLY absorbs liquids….like….huge amounts. After waiting a few minutes, you should have the perfect consistency to make small pikelets, or even big pancakes with this mixture. If you wanted thinner crepes, just add a touch more milk. Heat non-stick pan over medium/low heat, add in a small amount of ghee or coconut oil…things always taste better when fried in some good fat. Spoon tablespoons full of mixture into the pan, wait for pikelets to start to bubble a bit, flip, cook for another minute or so and serve. These behave almost IDENTICAL to wheat flour pikelets, which blows me away, no messy flipping and not taking forever to cook. Light, fluffy morsels ready to be eaten as is or topped with some delicious toppings (we had home made choc-hazelnut spread with a dollop of double cream!)