GF Yoghurt Pikelets
I love the idea behind weekend pancakes cooking them with your family, in your pj’s,
adding yummy toppings such as beautiful fresh fruit from your local farmers market.
Mhmmm these are some of my favourite pancakes…
to me they are decadent because
they call for yoghurt and a couple extra ingredients that I normally wouldn’t bother adding.
The Yoghurt gives the pancakes a creamy taste and makes them fluffier!
Definitely an indulgent breaky, but we deserve it, right?!
Servings: 2
Ingredients
3 Free-Range Eggs
1½ tbsp Rice Malt Syrup
½ cup Buckwheat Flour
1 tbsp Tapioca Flour
2 tsp Baking Powder
¼ tsp Himalayan Salt
½ cup Unsweetened Plant-Based Milk (I used Almond
Milk)
½ cup Natural Yoghurt
Toppings of your choice: seasonal fruit, maple syrup etc.
Method
1. Separate eggs
2. Beat egg whites & set aside
3. Beat egg yolks & rice malt syrup
4. Sift buckwheat & tapioca flour, baking powder & salt.
5. Combine flour mixture with egg mixture.
Add milk & Yoghurt.
6. Fold in egg whites.
7. Drop spoonfuls onto greased pan.
8. Once cooked, enjoy with your favourite toppings (maple syrup for me).