Ingredients
MAKES: 15
Toppings
Method
- Use a sieve to sift flour and baking powder into a medium bowl.
- Mix in ground flaxseeds. Pour in almond milk, lemon juice and maple syrup and whisk until smooth.
- Melt coconut oil in a large flat pan over medium heat.
- 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.
- Repeat until you have used all the batter.
- 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.
- Allow to sit for 15 mins (whilst you cook pikelets), in order to thicken.
- Stack pikelets and dollop with blueberry chia jam and a sprinkle of crushed almonds.
Recipe by Sami Bloom for Califia Farms