Little walnut-flecked pikelets made with a blend of wholemeal flour, flaxseed meal and cinnamon, these moist, golden pillows of deliciousness are sure to be your new breakfast crush.
½ cup wholewheat plain flour
½ cup self-raising flour – I used spelt self-raising but regular self-raising is fine
¼ cup golden flaxseed meal
¼ cup walnuts, chopped
1½ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp cinnamon
½ tsp salt
1¼ cups buttermilk
¼ cup honey
1 large egg – preferably organic free-range
Vanilla bean yoghurt
In a bowl, whisk to combine the flours, flaxseed meal, walnuts, baking powder, bicarb soda, cinnamon, and salt. In a separate bowl, whisk together the buttermilk, honey, and egg. Add the wet ingredients to the dry and whisk until well combined.
Brush a non-stick fry pan lightly with some vegetable oil and heat over medium heat. Add ¼ cupfuls of the batter to the pan and cook until bubbles appear on the surface of the pancakes and the undersides are gorgeously golden – approx. 2 minutes.
Turn pancakes over and cook until golden on the bottom. Repeat with remaining batter making sure to grease the pan before adding each batch. Transfer pancakes to plates and top with berries, some good quality vanilla bean yoghurt and a generous drizzle of honey or maple syrup.
Makes approx. 12 pikelets