Gluten Free Pikelets

Liam decided he wanted to cook this morning and had a whole bunch of ingredients out on the bench. Including, cheese, chocolate, eggs, flour, maple syrup and almond milk. “I want to make a cheesey, chocolatey, little pancake” he said. “I’m not sure about the feta and chocolate together, but we could make little pikelets with melted chocolate” I replied, “oh, but there is loads of sugar in pikelets” I muttered. “No problem, we can use maple syrup instead of sugar” he said. And so this recipe was born. A slightly sweeter, thicker pancake mix, with baking powder so that it would rise, and it worked really well.


  • 1 cup (250ml) gluten free flour
  • 1 tsp baking powder
  • 2 Tbsp maple syrup
  • 1 egg
  • 180ml almond milk
  • pinch of salt
  • a little water


  1. Add all ingredients into a bowl and mix well
  2. Add a little water to get a thick batter, but one that can be spooned into the pan (about 50ml depending on your flour).
  3. Heat a frying pan on a moderate heat (induction 6).
  4. Place a desert size scoop of batter into the pan. Spread it a little to have the batter an even thickness of approx 1/2cm thick.
  5. Cook all the batter in batches and serve warm with melted chocolate, honey, jam and coconut yoghurt, or other toppings of your choice

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