1/4 cup water
1 tablespoon black or white chia seeds
1/2 cup frozen raspberries
1 vanilla bean, split lengthwise, seeds scraped
1 cup milk of your choice (rice and almond milk are lovely)
1 cup wholemeal plain flour
1 teaspoon aluminium-free baking powder
1 Combine the water, chia seeds and raspberries in a large bowl. Stand for 10 minutes or until the chia seeds look plump. Stir in the vanilla seeds, milk, flour and baking powder until a smooth batter forms.
2 Heat a large non-stick frying pan over and medium-low heat. Drop level 1 tablespoon measures of the batter into the hot pan. Cook the pikelets, in batches, for 1-2 minutes each side or until cooked through and golden. Serve warm.
– If you do not have to worry about egg allergy then you can replace the water and chia seeds in the recipe with 1 egg.
– This is a great recipe for using up all of those really small broken frozen raspberry pieces at the bottom of the packet.
– You can use fresh raspberries instead, when in season and much cheaper.
– Keep your vanilla bean pod after the seeds have been scraped. Store in an airtight container in a cool dark place and use when poaching or baking fruit.
– If you do not have to worry about any dairy allergies then use full-cream milk in the recipe and try cooking the pikelets in a little melted butter too.
– The recipe can be easily changed to a gluten-free treat. Replace the flour and baking powder with your favourite gluten-free self-raising flour mixture. Just add 3/4 cup of your milk of choice first, then slowly add more (if needed) until you have a nice pouring batter. Gluten-free flours tend not to need as much liquid as wholemeal flours.
– When cooking your pikelets, you must be patient and wait for small bubbles to appear on the wet surface and burst first, before turning, to ensure that they cook through.
– Please note that because chia seeds are used instead of egg in this recipe the pikelets have a different, lovely moist texture. Great for young babies who haven’t yet started to get their baby teeth.
– If these pikelets don’t disappear quickly after cooking they can be stored, covered, in the fridge overnight. Just place under a hot grill to toast up again before serving.
– Some children may want a little sweetness added to these – simply brush the tops of the hot pikelets with a little honey before serving.
– My little boy just loves having these served with some Greek yogurt for dipping – albeit messy!