Gluten Free Pikelets

Ingredients:

  • cup white rice flour
  • cup brown rice flour
  • teaspoon baking powder
  • cup ground linseed
  • 1 free range egg
  • cup pear concentrate (see under "tips" for substitute)
  • 1 cups buttermilk

Method:

Combine the flours, baking powder and flaxseed in a bowl. Make a well in the centre and add the beaten egg. Mix the pear concentrate with the buttermilk and add it to the flour mixture. Beat to a batter until bubbles form on the surface. Set aside for 20 minutes.

Heat a lightly oiled non-stick frying pan. Pour enough batter to the pan to make a pikelet about 7cm in diameter and 4mm thick. Cook over a medium heat until bubbles form across the surface. Flip the pikelet over and cook the other side.





Tips:

Pack in the lunchbox with a thin spread of raspberry jam or honey between two pikelets.

To make it dairy free, substitute the buttermilk with soy milk (simply use a little less of the soy milk, to achieve the same consistency for the batter). Pear Concentrate can be hard to obtain, but if you don't mind a change in the flavour profile, you can use other fruit concentrates, or you can replace with freshly mashed banana (add a little bit of water to adjust the consistence of the batter). Wanna go wild? Finely grate an apple or a carrot into the batter. Wanna go really wild? Chop half a cup of sauerkraut coarsely (dry pad the kraut before chopping) and add into the batter. Top the finalised pikelets with crisped bacon a dollop of cream cheese and a sprig of parsley - keep the pikelets small and you will have nice finger food for any occassion.

Shopping:

If you live in New Zealand, then you can order my own sweet treats online here.



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