These super easy pikelets are the perfect afternoon tea for the kids, best lunch box fillers and even Saturday morning breakfast.

They come together in a flash, use 1 bowl (blender), so there’s minimal cleanup and are brilliantly fluffy, as a good pikelet should be.

 

 

Despite using a banana in the mix, they’re actually only subtly sweet, which means if you want to, you can top them with some pesto, avocado, and sauerkraut and they’ll be equally delicious!

 

 

They’re full of fibre (from the flaxmeal) and protein (from buckwheat), and if you use enriched plant milk such as unsweetened soy, you’ll also get some calcium, Vit D and Vit B12 into the kiddos. Talk about nutrient dense…..did I mention they’re delicious?

You can top with your favourite low sugar jam, or make your own chia jam. I like to also add a teaspoon of coconut yoghurt in place of whipped cream, but Hope loved hers with some almond butter and hemp seeds.

 

 

Print Recipe
Buckwheat Pikelets
Course Breakfast
Keyword vegan
Prep Time 2 minutes
Cook Time 15 minutes
Servings
pikelets
Ingredients
Course Breakfast
Keyword vegan
Prep Time 2 minutes
Cook Time 15 minutes
Servings
pikelets
Ingredients
Instructions
  1. Heat a griddle or pancake pan. Add coconut oil.
  2. In a blender put banana, milk, flour, banking powder and flaxmeal.
  3. Blend until smooth.
  4. Spoon a tablespoon of mixture onto hot griddle and spread it until its circular. Repeat until the griddle is full.
  5. Flip pikelets when bubbles appear (2 minutes) and cook another 2 minutes on the other side.
  6. Take off the griddle and place in the oven to keep warm while you cook remaining pikelets. Serve with jam and coconut yogurt!
Recipe Notes

These pikelets are awesome for the lunch box with a smear of your favourite topping.

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