basics | sweet treats

Gluten-Free Almond Meal and Buckwheat Pikelets

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gluten-free almond meal pikelets

Pikelets are one of those Australian (and New Zealand) specialties that I grew up eating regularly as a kid and that we eat regularly now.

For the uninitiated, pikelets are sweetened mini-pancakes eaten as afternoon tea or a snack rather than as a meal.

While we enjoy a traditional pikelet, made from white flour, I like to serve this almond meal version because it’s a little more nutritious (the almond meal providing protein), yet just a tasty if not more so.

The almond meal and buckwheat flour provide a depth of flavour that their white flour fellows lack. They are also as light and fluffy as the original!

Traditionally, pikelets are served with jam and cream, but we’ve been eating them spread with some homemade lemon, lime and passionfruit curd.

[I adapted this recipe from Taste.com.au.]

Yield: 12

Almond Meal and Buckwheat Pikelets

gluten-free almond meal pikelets

This recipe is a gluten-free alternative to regular pikelets.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 3/4 cup ground almond meal
  • 3/4 cup buckwheat flour
  • 1 1/2 tsp. baking powder
  • 2 Tbsp. raw castor sugar
  • 50g butter, melted and cooled slightly
  • 1 tsp. vanilla
  • 1 egg, beaten
  • 3/4 – 1 cup milk

Instructions

  1. Sift almond meal, buckwheat flour and baking soda into a bowl. Stir in the sugar.
  2. Stir in butter, vanilla, egg and milk until the mixture forms a thick batter. Start with the smaller amount of milk and add extra, a little at a time, if the batter is too thick. The thickness will depend on the flour somewhat. It is quite a thick batter though, which makes small and fluffy pancakes.
  3. Heat a frypan over medium/high heat. Add a little butter to melt then spoon tablespoon full amounts into the pan. Wait for bubbles to appear on the top of the pikelet before flipping. Fry until golden.
  4. Serve warm or cold. You can either make up the whole batch in one go or store the batter in the fridge for a few days and cook fresh. The batter will thicken in the fridge and may need a little extra milk stirred in before cooking.

Notes

*Raw castor sugar can be expensive. You can either use normal castor sugar, regular raw sugar, or blitz raw sugar briefly in the blender or food processor to make it finer.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 119Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 103mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 4g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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