Here in New Zealand, we’d probably call these pikelets, since they’re slightly smaller & denser than flat thin pancakes, but whatever the label, they’re 100% delicious!
I don’t usually buy pre-made gluten free flours mixes, as I like to blend my own, but my daughter was excited to see a pre-mixed bag on special, so we used it to make this quick, easy breakfast recipe.
The apple purée here is optional (my tree is going crazy, so I’m adding apple to everything…) but it does add natural sweetness and lovely extra moisture.
1 ripe banana
1 big Tbsp nut butter
1 cup gluten free flour
1 cup rice milk, or milk of choice
1 tsp gluten free baking powder
1 Tbsp coconut sugar
1 -2 Tbsp apple purée (optional)
coconut or other oil for frying
Two method options here: for a chunkier batter, mix everything by hand – in a big bowl, mash the banana well with a fork. Add the nut butter and mix well. Add the remaining ingredients and mix – if your nut butter isn’t smooth, ensure it gets well distributed.
Or the other option: throw everything in a blender or bullet & blitz until smooth.
Heat a little oil in a fry pan and fry large spoonfuls of batter, to form pikelet/pancakes. When bubbles start to appear on the surface, they’re ready to flip. Cook both sides, and repeat the process until you’ve used all your batter. Keep cooked pancakes warm in the oven while you cook the rest. Enjoy!
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