Melt some butter in a non-stick frying pan, and add a spoonful of the mixture at a time, forming 3 or so separate pikelets in the pan at a time. Cook until brown on the bottom, and which time the first bubble or two should have burst on the top, and then carefully flip over and brown on the other side. Move to a plate, add toppings and devour! (Or keep in the fridge and use as needed).
Sometimes one just wants finger food, and pikelets topped with whipped cream, a drizzle of maple syrup and maybe some berries just hits the spot. So simple to make too! Method: Use the Healthy Pancakes recipe, except up the xanthum gum to 1/2 tsp, and swap the oat flour for buckwheat flour (this second part is optional).
Melt some butter in a non-stick frying pan, and add a spoonful of the mixture at a time, forming 3 or so separate pikelets in the pan at a time. Cook until brown on the bottom, and which time the first bubble or two should have burst on the top, and then carefully flip over and brown on the other side. Move to a plate, add toppings and devour! (Or keep in the fridge and use as needed).
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![]() An experiment combining ideas from several recipes, these are really good! Sugar and gluten free, only good fats, tasty, and they will keep in the fridge for a few days, are foldable, and can be used as a substitute for wraps or tortillas. Fill or top with your favourite things! To make pikelets instead, see Healthy Pikelets Ingredients:
1 cup wholegrain rolled oats 6 eggs 1/4 tsp xanthum gum dash pure vanilla extract dash fresh cream 2 tsp baking powder 2 tsp Stevia blend (optional - leave out and add salt to taste instead if you want to use for savoury fillings or toppings) 1 cup cottage cheese Method: 1) In a food processor or blender, grind rolled oats into a powder 2) Lightly beat eggs with xanthum gum, then add to food processor with all other ingredients 3) Process until smooth 4) Lightly grease a non-stick pan with coconut oil or butter, heat over medium heat 5) Pour in one ladle of batter, and tip and rotate pan to spread thinly 6) Cook until lightly browned on the bottom, and bubbly on top, then flip and brown second side. 7) Top with your favourite sweet or savoury toppings and enjoy! Once cooled, cooked pancakes/crepes/wraps may be kept in a sealed bag in the fridge for a few days, and pulled out for a quick meal or snack. This recipe comes from Trim Healthy Mama, and is something I'd been wanting to try. They were different than I'd pictured, but good topped with Raspberry Cream. A friend had given me some egg replacer, and I wanted to try that, so I used it in this recipe. I ended up adding more water than the box said, as the mix was so thick it would barely move. Ingredients: Old fashioned oats, low-fat cottage cheese, egg whites, baking powder, sweetener, vanilla
Method: 1. Put 1 cup of oats into blender and blend until the oats turn to powder 2. Turn of the blender and add 1 cup of egg whites (about 7 egg whites, or use bought 100% egg whites) and 1 cup cottage cheese. (I used 2 1/2 tsp Organ egg replacer, available from Countdown, plus 5 1/2 TBSP water) 3. Add 2 tsp baking powder, 1-2 tsp stevia sweetener blend, and dash vanilla. Blend well 4. Heat non-stick griddle or frypan to medium temp. Spray with a tiny bit of oil spray, or moisten with the slightest amount of butter. 5. Ladle mix onto skillet or pan in desired pancake sized shapes. You may use an egg flip to help spread the pancakes out a little since the mixture is quite thick. (An understatement - it's very thick, even after I added more water! though I don't yet know what it would be like with actual egg whites) 6. Once the bottom of the pancakes are golden brown and the tops have bubbles, carefully use your egg flip to free edges from sticking then turn the pancakes to brown on other side. 7. Transfer pancakes to a paper towel for a minute before placing on a serving platter. Makes about 9 medium sized pancakes, or 3 serves. Top with a handful of berries or fruit, a couple of generous tablespoons of yoghurt, and a swirl of sugar-free syrup. Or serve with fried eggs. The first time I tried them, in Week 3, I topped mine with Raspberry Cream |
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