These little gems are a trip down memory lane for me. I have a vivid memory from when I was a child of Mum and Dad taking me on a picnic to the Dandenong Ranges and we had these yummy pikelets. I love eating food outdoors, surrounded by nature – biophilia is my favourite word in the world and it means the healing power of Mother Nature. So this recipe is inspired by that trip.
Thanks Mum and Dad.
120 g (1¼ cups) oat flour
125 g (1 cup) rolled oats
375 ml (1½ cups) almond milk (or oat milk )
1 vanilla pod, split and scraped (or a dash of vanilla extract )
150 g (1 cup) blueberries (fresh or frozen and thawed), plus extra to serve
2 tablespoons coconut oil
1 scoop of coconut ice cream per person (or coconut yoghurt works too), to serve
drizzle of maple syrup, to serve
Combine the oat flour, oats, almond milk, eggs, vanilla seeds and blueberries (saving a handful to serve) in a large bowl and mix really well – you don’t want any lumpy bits.
Put a frying pan over a medium–high heat and pop in the coconut oil. Spoon 2 or 3 dessertspoonsful of mixture into the pan (because pikelets are small, you can usually get a few cooking at once). When the edges start to look cooked and there are bubbles forming in the middle (it’ll only take a minute or two), then fl ip the pikelets (just the once). They won’t need as long on the second side, just long enough to seal the pikelet and for the colour to go golden.
Pop them on a plate, pile with fresh blueberries, a dollop of coconut ice cream and a drizzle of maple syrup. Repeat with the remaining mixture and serve.
Recipe and images from The Happy Cookbook by Lola Berry, published by Pam Macmillan, $34.99.
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