Vanilla pikelets

Prep time: 10 minutes
Cooking time: 10 minutes
Makes: 10 pikelets


3 scoops EleCare® Vanilla
100mL water
½ cup gluten free self-raising flour
¼ cup brown rice flour
2 teaspoons bicarb soda
2 tablespoons sugar
1 teaspoon vanilla extract
1 egg replacer

Nutrition content of 1 serve
Energy (kJ) 210
Protein (g) 1.5
Fat, total (g) 0.8
Fat, saturated (g) 0.3
Carbohydrate, total (g) 12
Sugars (g) 2
Sodium (mg) 277
Fibre (g) 0.4


  1. Mix EleCare® with water and set aside.
  2. Pre-heat a non-stick pan over low-medium heat.
  3. Place flours, bicarb and sugar in a bowl and mix well.
  4. Add egg replacer, vanilla and EleCare® and mix into a smooth batter (batter will firm on standing).
  5. Spray a little oil into the pan then use a ¼ cup measure to scoop batter into the pan and cook in batches until bubbles appear on the top - around 2 minutes - and then turn to cook the other side until golden brown.
  6. Serve straight away, either plain or with jam or maple syrup.

If wheat is OK, omit gluten free and brown rice flours and bicarb soda and use ½ cup of regular self-raising flour and ½ cup wholemeal self-raising flour instead. These pikelets are best eaten warm as soon as they are cooked but they can be stored in the refrigerator for 2-3 days.