Copyright John Paul Urizar
www.johnpaulurizar.com.au
These are nice gluten free treats to pop in the lunch box to have while all the other kids are munch on muffins and biscuits. The combination of brown and white rice flour with flaxseeds boosts the fibre content of the pikelets while keeping them light.
Combine the flours, baking powder and flaxseeds in a bowl. Make a well in the centre and add the beaten egg. Mix the pear concentrate with the buttermilk and add it to the flour and egg. Beat to a batter until bubbles form on the surface. Set aside for approx 20 minutes.
Heat a slightly oiled non stick frying pan. Pour enough batter into the pan to make a pancake approx 7cm in diameter and approx 4mm thick. Cook under a medium heat until bubbles form across the surface of the pancake. Flip the pancake over and cook the other side.
Pack in the lunchbox with a thin spread of sugar free raspberry conserve between 2 pancakes.
Note: pancakes can be frozen for up to 6 months.
Makes 12 servings
| Prep Time: | 30 mins |
| Cooking Time: | 15 mins |
| Ready in: | 45 mins |
Suitable for: |
|
| Dessert, Finger Food, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 385 kj |
| Calories | 92 kcal |
| Fat | 2.5 g |
| Saturated Fat | 0.6 g |
| Total Carbohydrate | 14.4 g |
| Total Protein | 3.2 g |
| Fibre | 1.1 g |
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