Chai Cashew Nut Butter Pikelets


Tenina Holder

Posted May 15, 2020 (Last updated January 12, 2022)



Total Time




You cannot believe how good these taste. Seriously. Remember the good old cinnamon donuts? This is that in a pikelet. Breakfast is served!


  • Allspice icon
    Allspice1 pinchground
  • Butter icon
    Butter40 gmelted
  • Egg icon
  • Baking soda icon
    Baking soda1 teaspoon
  • White flour icon
    White flour200 g
  • Milk icon
    Milk400 g
  • Apple cider vinegar icon
    Apple cider vinegar2 teaspoons
  • Shredded coconut icon
    Shredded coconut50 g
  • Rolled oats icon
    Rolled oats100 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 pinch
  • Vanilla bean paste icon
    Vanilla bean paste1 teaspoon
  • Ground cinnamon icon
    Ground cinnamon½ teaspoon
  • Ground cardamom icon
    Ground cardamom1 pinch
  • Cashew nuts icon
    Cashew nuts250 groasted
  • Very vanilla chai powder icon
    Very vanilla chai powder20 g
  • Coconut oil icon
    Coconut oil20 g

  • 1. Prepare chai cashew nut butter: Place cashews, chai powder and coconut oil into the Thermomix bowl
  • 2. Blend with MC in place - 20 sec/speed 10 scrape bowl and repeat
  • 3. Scrape down sides of TM5 bowl
  • 4. Store in sterilized jar in the fridge until use
  • 5. Add egg, baking soda, white flour, milk, apple cider vinegar, shredded coconut, rolled oats, pink Himalayan salt flakes, vanilla bean paste, ground cinnamon, ground cardamom, allspice and 70 Grams Chai Cashew Nut Butter to the TM5 bowl
  • 6. Blend with MC in place 10 sec, speed 10
  • 7. Add melted butter
  • 8. Blend with MC in place 5 sec, speed 6
  • 9. Allow mixture to stand for 30 minutes.
  • 10. Preheat frying pan on medium heat for at least 10 minutes
  • 11. Dollop a little butter into the pan and melt
  • 12. Place spoonfuls of mixture into pan
  • 13. Place spoonfuls of mixture into pan and cook until golden on both sides
  • 14. Serve with toppings of choice, hot or cold

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