oat + sultana pikelets/pancakes

Makes 24 pikelets, 7 medium pancakes for stacking or 2 large pancakes

This is a great breakfast or snack for adults and kids alike that is easily frozen. It reminds me of hot cross buns - yummmmmmm.

Poppy cooks...

1. In a mixing bowl stir together
   1 cup quick cooking rolled oats*,
   1 cup rice milk,
   1 egg and
   1/4 cup maple syrup.
   
   
2. Stir through
   1/2 cup gluten free plain flour,
   2 teaspoons baking powder,
   1 teaspoon cinnamon.
   
   
3. Stir through
   1/2 cup sultanas.
   
   
4. In a non-stick pan, with a little
   coconut oil, pour batter to whatever size pancakes/pikelets you want, flipping over when first side is golden. (Note: I find I need to adjust the heat constantly to make sure these either brown quick enough or don't burn).

Serving suggestion:

Make 2 large adult sized pancakes with this mixture (or 2 large with about 4 pikelets if you are a 2+1 family like us), topped with coconut yoghurt, seasonal fruit and maple syrup. I prefer to omit the sultanas for the adult version with fresh fruit, but my husband likes his pancake with sultanas so feel free to experiment.

Some other options I have tried and tested is replacing the cinnamon with vanilla protein powder (great for my growing toddler and during pregnancy), or replacing the cinnamon with açai powder to supercharge these healthy pancakes!

Order:

I'm in the throws of figuring out an online store, but you can now buy this pancake mixture ready to cook for $10, pick up from the Perth city area. Leave a comment or send a private message to my Facebook or instagram accounts to order xx

* When I write quick cooking rolled oats, I'm referring to the whole grain oat that is essentially the same as rolled oats but rolled thinner and cut finer so is a more suitable texture for this recipe.