Quick and Easy Gluten Free Pikelets. This is my teenage daughters first recipe for my blog she will contributing from time to time. The recipes will be a bit healthier but better than packet bought stuff. These pikelets are light and fluffy and taste just as good as the traditional ones.
Pikelets are one of Jamies favourite recipes she will quite often whip up a batch for school and after school snacks and she’s not fazed about using gluten free flour even though she eats wheat flour, I buy organic Self Raising and Spelt.
Organic milk, pasture raised eggs and stevia are used as well, I wouldn’t say pikelets are the healthiest thing to eat but is definately better than processed packet stuff.
Some of her other favourite snacks are:
- organic plain yogurt with a a bit of fruit
- pumpkin scones
- muffins (chocolate chip)
all home made and she makes them herself sometimes. I would prefer her to eat much healthier than that, its a bit hard when she was raised on the traditional western diet but shes knows how I eat and does ask questions about food. Jamie is willing to cook which is a good thing because I think its a really important skill to have.
These pikelets are best put in the freezer the same day as they are made otherwise they will go stale really quickly because they are gluten free. We just put them into snap lock or freezer bags make double the batch and we are set for lunches and snacks.
We hope you enjoy Jamies first recipe. The recipe for the Gluten free pikelets are below. Thanks for reading 🙂
- 2 cups Self Raising Gluten Free Flour
- 1 TBS stevia
- 2 eggs
- 11/2 cups organic milk or milk of choice
- 1 TBS butter for cooking
- Beat eggs and sugar until thick and creamy
- Add well sifted flour and stir in milk (should be pouring consistency)
- Heat frypan and grease with butter
- Use a soup ladle fill about ¼ full
- cook until bubbles start to appear then turn them over and cook for another minute or until brown underneath.