Gingerbread Piklets with Homemade Rhubarb

MAKES 6-8 PANCAKES

• Gluten Free

• Dairy Free

INGREDIENTS

• 3/4 cup buckwheat flour

• 1 egg

• 1 tsp baking powder

• 2 tbsp maple syrup

• 1 tsp cinnamon

• 1 tsp ginger

• 1/2 tsp nutmeg

• Almond milk - about 1/4 cup I didn't measure though just added as I needed

• Coconut flakes, honey and cranberries for decoration

• Rhubarb and yogurt to serve

METHOD

1. Blend all of the ingredients (except ingredients for decorating and serving) in a blender on low to medium speed until combined. Start with a small amount of almond milk and add as you need, making sure the mixture is not too runny but not too sticky. A thick consistency is good.

2. Once the mixture is blended, heat 1 tbsp coconut oil in a pan on medium heat 

3. Pour mixture into pan & cook each side for 1-2 mins until you see bubbles & then flip. Repeat until you have used up your mixture.

4. I made small piklets for this recipe and which gave me about 9 piklets. You could pour the mixture into bigger circles if you'd prefer or even make tiny ones!

5. Once cooked, serve topped with some coconut flakes, cranberries and honey plus a side of greek yogurt and home made rhubarb! You will find the recipe to my homemade rhubarb here.