• Lara Flanagan


Updated: Feb 29, 2020

Day three of my 30 recipes in 30 days challenge.   This challenge has been entirely self-imposed just because I like setting ridiculous challenges for myself. It gives me a daily focus!

One of my favourite childhood memories is my Momma making pikelets.  They have a distinct smell and there is nothing quite like a warm pikelet with strawberry jam.  As a kid, I used to also have lashing of butter with them, but now strawberry jam suffices.  I still get a charge of nostalgia, when I drop the kids up to Momma and Phil’s house and the electric fry pan is out and I can smell pikelets in the air.   (Hint for my Momma – this is a vegan version if you ever fancy!) For some reason, I was craving something similar today and thought I could freeze them for when Archie and Rissie get back rather than inhaling the whole batch which I am inclined to do.

These are so yummy and so easy.  I get all my ingredients from Tenterfield Health and as I am not inclined to make strawberry jam I get my jam there too!  A little treat filled with nostalgia and warm fuzzies.    I am also using any excuse to buy more strawberries.  Remember cut up not cut out though I am currently throwing caution to the wind and eating them whole.


1 cup plain flour

1 tablespoon of baking powder

Smidge of salt

1 cup almond milk

2 tablespoons of olive oil

2 tablespoons of maple syrup

1 teaspoon of vanilla essence

Mix all ingredients in a bowl and let sit for 10 minutes or so.  This seems to make the result fluffier so worth being a little patient to let them sit.

Wipe the pan with some olive oil and bring to a medium heat.

Dollop a tablespoon measure on the pan and when you see bubbles, flip.

Serve with strawberry jam and fresh strawberries!

#VeganRecipes #OvercomingMultipleSclerosis #Food #VeganBaking #VeganDesserts #Fortheloveoffood #Pikelets

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