Recently I fancied making some little bite sized snacks suitable for a lazy sunny Sunday morning. I’ve been experimenting with rice flour and recalled having little rice flour pancakes years ago. I thought I’d try making some little pikelets and add some ground flaxseed for an added nutritional boost. I served them with agave nectar and they were crispy and tasty. The great thing about these pikelets is that they are wheat and gluten-free, vegan and contain good omega fats from the flaxseeds.
1 cup rice flour
1 cup almond or other plant milk
1 tsp ground flaxseed
Pinch of salt
1. Mix all the ingredients together in a bowl and beat with a small hand whisk. The batter won’t be smooth but don’t worry.
2. Heat 2 tbsp olive oil in a frying pan and spoon in tablespoons of batter. Smooth them out into little rounds and cook them on one side until they are golden and crispy, before turning and cooking the other side.
3. Serve drizzled with agave nectar.