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  • Writer's pictureEmma


This super quick recipe will have a quick snack made in no time! This can easily be made dairy free as well by using a milk substitute of your choice. My preference is coconut milk as it has a creamy texture. This makes about 8 pikelets, so i usually double the recipe so there is enough for everyone.

Prep Time: 10 mins Cook Time: 15 mins Level: Easy Serve: 8 pikelets


1 cup FOG Flour

1 teaspoon baking powder

1 egg

3/4 cup milk (or you favourite alternative)

1/2 cup caster sugar

Canola oil to grease your pan


Beat that egg!

In a small bowl beat the egg and sugar together until a thick paste forms

Get the air in there.

This step is really important! By sieving the flour, you are getting rid of any hidden clumps (which gf flour loves to do) plus adding a load of air into your batter.

Sieve the flour and baking powder in to a larger bowl (you will be adding the wet ingredients to the dry).

Mix it all together now.

Make a well in the flour and add the egg mixture and the milk.

Beat well with a fork or whisk to remove the lumps (or as best you can)

Get the frypan warmed.

You don't want your frypan too hot otherwise you will end up with burnt pikelets.

On a medium heat, use a paper towel with a little canola oil and wipe your frypan.

I have a spray bottle for my oil (you can them here!) which makes life so much easier.

Let's cook!

The batter is quite thick compared to muggle pikelets. I use an ice cream scoop to measure mine, but you could use a 1/4 cup.

Keeping your pan at a low to medium heat, pour your batter in to your frypan.

You won't get the bubbles coming up to the top, so keep an eye on your pikelets so they don't burn. Usually 3-4 minutes.

Serve them hot!

Perfect with jam, fresh fruit, yoghurt.


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