Pikelets are a NZ thing right? Its a small, fluffy pancake, usually sweetened and contains lots of eggs. Enter vegan sugar free gluten free version! I sweetened these with stevia and it was a very subtle sweetness- perhaps if I was serving these for a special occasion I might amp up the stevia content 😉
2 1/2 cups gluten free flour mix (I used 30% quinoa flour, 30% buckwheat flour, 30% rice flour and 10% tapioca starch)
5 eggs worth of egg replacer
2 1/2 tspn baking powder
zest from 1 lemon
juice from 1.5 big lemons
1/2 Tbspn poppy seeds
30 drops liquid stevia (equivalent to about 1/3 cup sugar)
2 cups soy milk
1.5 Tbspn oil (a light tasting one, I used grapeseed)
Water- as needed, (I didn’t measure this :S- see method)
Mix egg replacer with as much water as it calls for on the packet. Whisk it so it’s nice and thick. Add lemon juice, zest and stevia and mix well.
Sift flour and baking powder in a separate bowl. Add poppy seeds. Then mix the egg replacer mixture and the soy milk in. Mix until there are no lumps, and its lovely and smooth. Then add oil. It should be quite a thin pancake batter- mine wasn’t quite thin enough, so I added some water. The batter should run really smoothly if you pour it.
Grease a fry pan with a little oil. Heat on moderately hot flame. You shouldn’t need to add any more after this first oil. Ladle a little of the batter into the pan. When the bubbles that form on the top of the pikelet pop, it’s ready to turn over. When its golden brown on both sides and cooked through, take it out of the pan.
Enjoy! I served mine with minced dates on the side. It was a very nice way to start Monday morning 🙂