Vanilla almond pikelets | Nourish plant-based living

Vanilla almond pikelets

Perfect plant-based pikelets? Yes please! Make a big batch for your next Sunday brunch, or to freeze for quick and easy weekday breakfasts that the whole family is guaranteed to be asking for on repeat!

Ingredients

MAKES: 15

Toppings

Method

  1. Use a sieve to sift flour and baking powder into a medium bowl.
  2. Mix in ground flaxseeds. Pour in almond milk, lemon juice and maple syrup and whisk until smooth.
  3. Melt coconut oil in a large flat pan over medium heat.
  4. After 1-2 mins, pour 1.5 tbsp batter into the pan. Cook for 3 mins before flipping over and cooking the other side for a further 2-3 mins.
  5. Repeat until you have used all the batter.
  6. At the same time, melt frozen blueberries in a saucepan or microwave. Lightly mash with a fork. Pour blueberry sauce into a ramekin and stir through the maple syrup and chia seeds.
  7. Allow to sit for 15 mins (whilst you cook pikelets), in order to thicken.
  8. Stack pikelets and dollop with blueberry chia jam and a sprinkle of crushed almonds.

Recipe by Sami Bloom for Califia Farms


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