Allergy free chocolate and cranberry pikelets recipe

Ingredients

• ¾ cup Orgran self-raising flour
• 2 tbsps cocoa
• 1 tsp nutmeg and/or cinnamon
• 1 tsp Orgran No Egg
• 2 tsps caster sugar (optional)
• 1 cup goat’s milk
• ½ cup dried cranberries
• Olive oil cooking spray or Nuttlex


Method

• Sift the flour, cocoa, spices and No Egg into a large bowl.
• Stir in the sugar.
• Make a well in the centre.
• Add the goat’s milk to the flour mixture.
• Combine until smooth.
• Stir through the cranberries.
• Lightly spray a non-stick frying pan with oil or melt over some Nuttlex.
• Heat a frying pan over a medium heat.
• Using tbsps (small)-¼ cups (large) of batter at a time, cook each pikelet for 2-3 minutes or until small bubbles start to form on surface.
• Carefully turn each pikelet over.
• Cook for 1-2 minutes or until golden and cooked through.
• Transfer to a wire rack to cool.