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175 g (1 1/4 cup) gluten free all purpose flour*

3 tsp baking powder

2 tbsp white sugar

185 ml (3/4 cup) low FODMAP milk*

1 egg

3/4 tsp vanilla essence

2 tsp dairy free spread (olive oil spread or butter) (for cooking)*

To serve:

8 tbsp strawberry jam*

1/2 cup pure regular fat cream or coconut cream (whipped)


  • Whisk together the flour, baking powder, and white sugar in a large bowl. Make a well in the centre, then add the milk, egg and vanilla essence. Whisk the batter until it is almost lump free.
  • Test the batter. The batter needs to be the right consistency for the pikelets to go fluffy. It shouldn't 'plop' off the whisk, instead, it should thickly drizzle and leave a bit of a tail/swirl on top of the batter. I found I needed to add another two tablespoons of milk to get this consistency, but this will depend on your gluten free flour mixture.
  • Melt the dairy free spread or butter in a non-stick fry-pan over medium heat. Then wipe the butter out of the pan using a paper towel (this will help you get evenly golden pikelets).
  • Place about 2 tablespoons of batter per pikelet into the pan. Cook until bubbles appear on the surface of the pikelet then flip and cook the other side until golden. Repeat for the remaining batter.
  • Serve warm with strawberry jam and cream!

To make LL. Use lactose free milk.

To make DF. Use a dairy free milk, a plant-based spread and whipped coconut cream (optional).

Click here for a PDF version

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