These pikelets are super simple and make for an easy breakfast or snack. We make them pikelet size for Jali but feel free to make them as big or small as you like. Soaking them overnight helps make them more digestible, nutrient rich, extra fluffy and flavoursome. We soaked them with water kefir to make it dairy free but you could also use kombucha, milk kefir or yoghurt.
Ingredients
1/2 cup buckwheat flour
1/4 cup water or nut/coconut milk
1/4 cup water kefir, kombucha or yoghurt
2 bananas, mashed
2 eggs
1 tablespoon honey
1 teaspoon vanilla extract
1/2 teaspoon baking soda (bicarb)
Instructions
The night before mix 1/2 cup buckwheat flour with 1/4 cup water and 1/4 cup water kefir. Cover and leave at room temperature overnight.
The next morning the mixture will be nice and bubbly. Add remaining ingredients and mix well.
Heat a frypan to medium/low heat. Add cooking oil of choice and dollop tablespoons of mixture into pan.
Cook for a minute or so until bubbly then flip over and cook for another minute or until golden.
Repeat for the remaining mixture. These cook quite quickly so you may need to adjust cooking time and heat to suit.
Serve as you please. They taste amazing drizzled with honey and lemon, fresh fruit, jam or coconut yoghurt.
NOTES: If you forget to soak the mixture overnight you can make them as is just use 1/2 cup of milk of choice in replace of the water kefir and water.