This is a delicious recipe that’s simple enough for the kids to make mum for breakfast or morning tea this Mother’s Day. Check out the variations below the main recipe to suit gluten, grain and dairy-free.
- 70g (1 cup) desiccated coconut
- 70g (½ cup) buckwheat or wholemeal spelt flour
- 3 tablespoons arrowroot or tapioca flour
- 1 teaspoon baking powder
- 3 free-range or organic eggs
- 120ml (½ cup) full-fat milk of your choice
- 120ml (½ cup) lemon juice (three lemons for me)
- Zest once lemon
- 85g (¼ cup) rice malt syrup or honey*
- 2 tablespoons melted coconut oil or butter
- 2 free-range or organic eggs, beaten
*I love a tangy curd so I go easy on the sweetener. Feel free to adjust to your tastes by adding more (or less) sweetener.
Start with making your pikelets. In a food processor or blender, mix all of the ingredients together until just combined (don’t over mix or they will toughen). Set aside while making the curd.
To make the lemon curd, place all of the ingredients into a stainless steel mixing bowl and whisk together to combine.
Place a little water in a medium-sized pot and bring to the boil. Once boiling place the mixing bowl on top of the pot and whisk constantly until the curd thickens. Mine took about 4 minutes. Make sure you keep whisking so the egg doesn’t scramble! Once it has thickened, remove from the heat and pop into a jar or airtight container and store in the fridge (it will thicken more as it chills). This is good to store for a week.
Now heat a little butter or coconut oil in a pan and cook your pikelets. Serve with the lemon curd and fresh raspberries or strawberries. Yum!
Variations: For gluten- and grain-free choose buckwheat flour as your flour. For dairy-free, choose coconut milk or a nut milk in the pikelets and coconut oil in the curd.