Gluten Free Pikelets


  • 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


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.


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.


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

Quakebake Ltd., Napier, New Zealand    phone (06) 833 6446    © Copyright 2005 All rights reserved.

Web site design by Web Success