Many years ago, we were told to stop feeding our daughter gluten, and some time later we were told it was okay to give her gluten again… whether she needed it or not, one of the things we kept making gluten free was pancakes.
The recipe we found was one we enjoyed enough to keep using regardless of whether we needed to keep gluten out of our diets. For many years, though, we knew we couldn’t use it for pikelets… this may be a unique Australian thing, but it is a common morning tea to have them cold with a little butter and jam. However, with our recipe, if they weren’t eaten immediately, they went out for the birds.
Now, my partner is not just intolerant of gluten, but also dairy. This has given me reason to experiment with various recipes, and now I have a gluten and dairy free pancake recipe that works well for cold pikelets too… and best of all, it can also be poured into a waffle maker for some stand-up waffly goodness.
- Egg, 1
- Flour, self-raising gluten-free, 2 cups
- Almond meal, 1 cup
- Apple sauce, 2 tablespoons
- Coconut cream, 1 cup
- Almond milk, 2 cups
- Vanilla, 1 teaspoon
- Baking powder, 1 teaspoon
- Salt, ½ teaspoon
- Add all ingredients to a mixing jug and whisk vigorously
- Refrigerate overnight (optional, but 12 hours in the fridge before cooking does improve the texture)
- Prepare a clean frying surface to medium-high heat
- Add a small amount of coconut oil to the surface (optional, but it facilitates even frying and need only be done once if your surface is non-stick)
- Give your batter a light whisk and pour onto frying surface at your desired size
- When bubbles form on top and remain open, turn the pancake
- Fry for a similar amount of time on the second side.