To make the blueberry chia jam, heat the blueberries (I used frozen), water and brown rice syrup together in a small saucepan. Simmer for five minutes to encourage the blueberries to release their juices and become soft and syrupy. Remove from the heat, allow to cool a little, then stir through the chia seeds. Leave to thicken for about 15 minutes.
To make the pikelets, mix dry ingredients in a mixing bowl. Whisk wet ingredients together in another mixing bowl, add to the dry ingredients and whisk until well combined and a smooth batter is formed.
Heat a large frypan (skillet) over medium heat and add some coconut oil. Drop in ⅛ cup (2 tbsp) quantities to form pikelets. When the surface has bubbles showing through and the bottom has browned, flip and cook the other side for a few minutes. Remove from the pan and repeat until the batter has all been used.
This recipe makes about 18 pikelets if they are made using ⅛ cup quantities of batter per pikelet. You could also make 36 smaller mini pikelets by using 1 tbsp quantities of batter per pikelet.
Nutrition is calculated per pikelet and includes blueberry chia jam.
Nutrition information does not include coconut oil or nut butter - you be the judge of how much you'd like to use.