Low FODMAP Pikelets

Ingredients

MAKE GLUTEN FREE

Makes 16 servings (about 4 pikletes per serve)

Piklete Batter

175   gluten free all purpose flour*
3   baking powder
2   white sugar
185   low FODMAP milk
1   eggs
0.75   vanilla extract
2   dairy free spread (olive oil spread or butter) (for cooking)*

To Serve

0.5   pure regular fat cream (whipped)
8   strawberry jam*

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Low FODMAP Pikelets

Last updated Jun 12th, 2019

PREP IN 10 MIN
COOKS IN 15 MIN
SERVES 16
(about 4 pikletes per serve)
BY Alana Scott
DIETITIAN REVIEWED BY Audrey Inouye (RD)
FEATURED IN Baking, Dessert, Lunch, Vegetarian Options

It doesn't get better than soft and fluffy, melt-in-your mouth low FODMAP pikelets smothered in strawberry jam and cream! This is one of my mum's favourite brunch recipes.

Each year during the winter school holidays we would snuggle up around the fireplace while we pondered over our 1000 piece puzzle and snacked on pikelets. We delighted in having sticky fingers and cream smothered faces. It was childhood bliss.

Somedays I wish I could stop being an adult and go back to those days!

Since going gluten free due to my coeliac disease, I've been trying to perfect the art of gluten-free pikelet making. I think I've finally done it!

PS for those who don't know what pikelets are (I'm not sure where you've been hiding all your life) they are like small, super fluffy pancakes. They are classic Kiwi food although our Aussie neighbours in Australia try to claim them as their own!

FODMAP note: Whipped cream has a Low FODMAP serve. I know that's a game changer right? Whipped cream is Low FODMAP in 1/2 cup serves so you can enjoy it with your pikelets. If you are dairy free then these are still AMAZING with just jam so don't panic.

  • Gluten Free Option
  • Low FODMAP
  • Dairy Free
  • Nut Free
  • Soy Free
SHOW NUTRITION

Ingredients

MAKE GLUTEN FREE

SERVES 16 (about 4 pikletes per serve)

Piklete Batter

175   gluten free all purpose flour*
3   baking powder
2   white sugar
185   low FODMAP milk
1   eggs
0.75   vanilla extract
2   dairy free spread (olive oil spread or butter) (for cooking)*

To Serve

0.5   pure regular fat cream (whipped)
8   strawberry jam*

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Nutrition per serve

    | |
Calories 116
Fat 3.8g
Saturates 2g
Protein 1.4g
Carbs 18.7g
Sugars 9.4g
Fibre 0.2g
Salt 0.1g
Iron 0.4mg
Calcium 79.4mg
Calories 112
Fat 3.8g
Saturates 2g
Protein 1.4g
Carbs 17.8g
Sugars 8.9g
Fibre 0.2g
Salt 0.1g
Iron 0.4mg
Calcium 87mg
Calories 116
Fat 3.8g
Saturates 2g
Protein 1.4g
Carbs 18.7g
Sugars 9.4g
Fibre 0.2g
Salt 0.1g
Iron 0.4mg
Calcium 79.4mg
    | | |
  1. 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.
  2. 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.
  3. Melt the dairy free spread or butter in a non-stick frypan over medium heat. Then wipe the butter out of the pan using a paper towel (this will help you get evenly golden pikelets).
  4. 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.
  5. Serve warm with strawberry jam and cream!

Leftovers note: I quite enjoy pikelets cold... if you do too, then they make a great lunchbox filler and can be packed with a pottle of strawberry jam.

Buying Tips

Buy a gluten free plain flour or gluten free all purpose flour. The one I used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.

Check your jam does not include high fructose corn syrup, fructose-glucose syrup, apple or pear juice, fruit juice concentrate, agave syrup, fructose, inulin, or honey. Instead look for a strawberry jam that is sweetened with sucrose, dextrose, corn syrup or glucose syrup.

Gluten Free Tips

There are no gluten free tips for this recipe.

Dairy Free Tips

Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.

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Author: Alana Scott

In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More

Professional Reviewer: Audrey Inouye (RD)

Audrey Inouye is a FODMAP trained registered dietitian in Canada. She began her career in public health by managing community outreach and peer support programs for diabetes and prenatal nutrition. Audrey later branched into private practice and founded I... Read More