Adapted from Wholefood for Children - Jude Blereau
Sometimes I add a little coconut milk or an egg to thin down the batter
so they are softer to roll up. Otherwise these pikelets are great topped
½ cup ground oats (grind some quick cooking oats in a food processor
or coffee grinder)
½ cup buckwheat flour
½ cup coconut milk and ½ cup rice milk
2 tsp yogurt or kefir
¼ tsp cinnamon
1 tbsp coconut sugar (or regular sugar or maple syrup)
2 tbsp melted butter, ghee, or coconut oil
2 small apples, peeled and grated
¾ tsp baking powder
butter, ghee, or coconut oil for frying
1. Combine all the dry ingredients in a bowl.
2. Combine all wet ingredients in a bowl. Add to the dry mixture and gently stir together.
3. Coat pan with butter/coconut oil/ghee and place on medium heat.
4. Cook 2 tbsps of mixture for 2 ½ minutes or until the base is golden and small bubbles appear on the surface.