By Rachel Grunwell

Gluten-free Pikelets

½ cup Rapadura sugar (this is unrefined whole cane sugar, but really you could use any sugar)

2 eggs

½ cup Potato Flour (sifted)

½ cup Rice Flour (sifted)

1 teaspoon Xanthum Gum

1 teaspoon of Baking Powder

pinch ofSsalt

shake of Cinnamon 

1 cup milk (almond – or whatever you like)

50g Butter (melted)

(plus butter or coconut oil to cook the Pikelets)

I chuck everything (but the butter) in a blender and mix. Lastly, I add the melted butter. This makes quite a thick mixture and so just add more milk if you want the mixture to go a bit further. I cook the pickles on a hot heat in a pan with butter or coconut oil. The kids will gobble these up all on their own, but will sometimes add butter, jam, Manuka honey or maple syrup on top. Mmmmmmm. Keeps them quiet for a bit!