We cook these up every so often for breakfast. They keep my celiac wife happy, that’s for sure 🙂
- 115 g all purpose gluten free flour
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 4 tbsp rice bran
- 2 eggs, seperated
- 1 tbsp canola oil
- 250ml water
- Gluten Free strawberry jam & whipped cream to serve
Sift the flour, baking soda & cream of tartar into a bowl
Mix in the rice bran.
In a seperate bowl, mix the egg yolks, oil and 250 ml water.
Make a well in the centre of the dry ingredients, add the wet ingredients, and beat well until smooth.
Beat the egg whites with an electric mixer until stiff peaks start to form, then fold into the batter with a big spoon.
Lightly oil a frying pan and put on medium heat; Drop dollops of mixture onto the pan giving it room to spread out;
When the bubbles on the top start to burst, turn over and brown the other side.
Serve with strawberry jam and whipped cream.
- Mixture makes 24 pikelets
- Energy: 151 kj
- Fat: 1.5g
- Saturated Fat: 0.2g
- Protein: 0.8g
- Carbohydrate 4.6g
- Fibre 0.4g