I grew up eating this pikelet recipe. The only change I have made is to substitute the white sugar for either honey or coconut sugar (depending on what is in the pantry). I am pleased to say that my girls love them just as much as I did growing up.
![IMG_1537[1]](http://www.backtofoodbasics.com/wp-content/uploads/2014/12/IMG_15371.jpg)
- 3 fresh eggs
- 1/4 cup coconut sugar or honey (you can also use pure Maple Syrup)
- 1 teaspoon vanilla extract
- 2 cups wholemeal flour (I prefer Jimmy’s Atta flour as it is a smooth flour)
- 2 teaspoons baking powder
- 1 cup milk (any milk is fine I use lactose free)
- 1 tablespoon melted butter
Whisk eggs, vanilla and sugar/honey until light and fluffy. Whisk in flour, baking powder, milk and butter until smooth. Make sure your mixture is not too runny as you will not get fluffy pikelets. Add a little more flour if needed. Spoon portions into a heated non stick pan. Once bubbles appear on the surface flip pikelet and cook for a further 2-3 minutes. Best eaten warm with butter and jam. Enjoy 🙂
