A super easy snack for the lunchbox or morning tea. I use a jam that is naturally sweetened with dates to still enjoy with what you love. If your mixture is too thick you can add extra liquid to the batter for a thinner pikelet. I hope you enjoy these as much as I do!
- 2 cups oat flour (oats blitzed up in the food processor)
- 1 cup almond milk
- 1 teaspoon baking powder
- 1 pinch pink Himalayan sea salt
- 2 eggs
- 2 teaspoons coconut sugar or rice malt syrup
- coconut oil for cooking
In a bowl combine the eggs and milk.
Add the remaining ingredients and whisk well.
Heat oil over medium to high heat in frying pan.
Pour small amounts of mixture onto the pan and allow to cook. Turn down the heat to low and take the pan off the heat and back on throughout the cooking process if its getting too hot.
Flip once they have cooked and cook the alternate side.
Repeat the process until mixture is gone.