Chai Cashew Nut Butter Pikelets
Make on Fresco
You cannot believe how good these taste. Seriously. Remember the good old cinnamon donuts? This is that in a pikelet. We were delighted with these and in fact I normally don't go in twice on anything I make, but I confess, I not only had seconds, I froze the remainder for later, also something I don't normally do, given my fridge real estate is pretty tight! (I try and give away literally everything we make on a daily basis)! We have served them with berries, maple syrup, yoghurt and some Brew Choc Peanut Butter, also out of this world!
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The Lazy Sourdough Bakery course now baking.
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Need
- 1 eggs
- 1 Teaspoon baking soda
- 200 Grams plain flour BUY
- 400 Grams milk of choice
- 2 Teaspoons apple cider vinegar
- 50 Grams shredded coconut BUY
- 100 Grams rolled oats
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 70 Grams Chai Cashew Nut Butter Recipe
- 1/2 Teaspoon ground cinnamon
- 1 Pinch ground cardamom
- 1 Pinch ground allspice
- 40 Grams butter melted. Plus more for cooking. BUY
Do
- 1
Place all ingredients except melted butter into the Thermomix bowl and blend 10 sec/speed 10.
- 2
Add melted butter and blend 5 sec/speed 6.
- 3
Allow mixture to stand for 30 minutes.
- 4
Preheat frying pan on medium heat for at least 10 minutes. Dollop a little butter into the pan and melt.
- 5
Place spoonfuls of mixture into pan and cook until golden on both sides.
More
Serve with toppings of choice, hot or cold.
