Pikelets

GLUTEN FREE, DAIRY FREE, SOY FREE, NUT FREE, PALEO

Remember pikelets?  When did they stop being a ‘thing’?  My gran used to make these for afternoon tea.  They would be scattered over a floral plate waiting for us on her kitchen bench.  Dripping in butter or topped with generous amounts of jam and cream they were absolutely delicious and tasted of childhood and happiness.
Not only are pikelets comfortingly nostalgic, but they are easier to make than pancakes and perfect for tiny hands.  Safe to say, we make them all the time.

Recipe (makes approx. 18)
1/3 cup coconut flour
1/3 cup tapioca flour
2 eggs
1 cup mylk/canned coconut milk**
1 teaspoon homemade baking powder (or store bought GF baking powder)
1 tbsp maple syrup
1 tsp vanilla essence
pinch of salt

**NOTE: Some coconut flours tend to be more absorbent than others.  If your pikelet mixture ends up a little thick you may need to add a little more liquid (be it mylk, coconut milk, or simply a little water). 

Method
Place the dry ingredients into a mixing bowl and stir to combine.  Then add all wet ingredients whisking briskly until everything is well combined and you have a smooth consistency. 
Leave mixture to sit for 5-10 minutes, the coconut flour will take this time to continue absorbing liquid, thickening up your mixture.
If you mixture appears thicker than typical pikelet (or pancake) batter you may need to add a little more liquid until a smooth and slightly runny consistency is achieved (**as per notes above).
Give the pikelet batter another stir before dropping heaped tablespoons onto a pre-heated frying pan, greased with a generous amount of coconut oil.
Flip each pikelet after it begins to firm up on the uncooked side, this should take about 3 minutes.  Cook on the other side until lightly browned, roughly a further 1-2 minutes.
Serve!

The tiny person decided to load up a plate and dig in before I had even finished flipping the last pikelet!