Lemon and ginger pikelets with blueberry compote

Servings: 4 Prep time: 10
Difficulty: Medium Cooking time: 10
Author: My Dairy-Free Dream Total time: 20

These delicious little pancakes are tangy and sweet with the addition of fresh lemon and chunks of crystallised ginger. This is a perfect dish for a relaxing breakfast or tea time treat. Using wholemeal flour adds a delicious nutty flavour and increases the fibre content of the pancakes. You can prepare the batter the night before and store in the fridge overnight ready to use in the morning. Use either Oat Dream or Rice Dream plain or calcium enriched to create a sensational dairy-free treat.


125g/4½ oz wholemeal flour or buckwheat flour
2 tsp baking powder
2 tbsp xylitol or caster sugar
Zest of 1 lemon
1 egg, lightly beaten
100 ml / 3 ½ floz Oat Dream or Rice Dream
2 tbsp lemon juice
1-2 tbsp crystallised ginger chopped
1 tbsp coconut butter or olive oil
250g/9oz blueberries
1 tbsp maple syrup or honey


  1. Place the flour, baking powder, xylitol and lemon zest in a food processor or blender.
  2. Beat together the egg, milk and lemon juice.
  3. Pour the milk mixture into the flour and blend to create a smooth batter.
  4. Add the ginger and pulse briefly to combine and chop. Heat a knob of coconut butter in a heavy frying pan.
  5. Spoon in tablespoons of batter spaced out.
  6. Cook until surfaces bubble, about 2-3 minutes.
  7. Turn and cook for a further 1-2 minutes.
  8. Remove and keep warm while you cook the remaining pikelets.
  9. Heat the blueberries in a pan with a splash of water and a little maple syrup or honey.
  10. Simmer for a couple of minutes until the berries are soft.
  11. Serve the pancakes with the blueberry compote.


Per serving:

Calories 220kcal
Protein 6.1g
Carbohydrates 37.6g
of which sugars 17.4g
Fat 6.2g
of which saturates 3.7g

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