Makes 16 servings (about 4 pikletes per serve)
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 or you can swap in whipped coconut cream.
Dairy free option: Use dairy free spread, a low FODMAP plant based milk, and whipped coconut cream (or you can omit the coconut cream).
SERVES 16 (about 4 pikletes per serve)
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.
Buy a gluten free plain flour or gluten free all purpose flour. The one we 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.
Low FODMAP milk options include lactose free milk, almond milk, hemp milk, macadamia milk, quinoa milk, rice milk (3/4 cup or less per serve), soy milk made from soy protein (not whole or hulled soybeans), UHT coconut milk (1/2 cup or less per serve).
Make sure your low FODMAP milk does not include high FODMAP ingredients like inulin (chicory root), agave syrup, fructose, high fructose corn syrup, molasses, or honey.
If using a dairy free alternative choose one that contains 120mg of calcium per 100ml serve, and 3g of protein per 100ml serve (this info is in the nutrition label).
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.
There are no gluten free tips for this recipe.
Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.
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
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