Almond Pikelets

June 6, 2019

This recipe is derived from one originally containing rolled oats. The substitute is the almond meal left over after making almond milk (see recipe here), in combination with Gluten Free Goodies Pikelet and Waffle Mix.

These pikelets taste absolutely wonderful when served hot, in a stack of three (or maybe four...) with a little butter on top of each pikelet and a drizzle of maple syrup over the top.

The pikelets also freeze well and can be revived with a brief microwaving, followed by an equally brief exposure to a toaster or a grill.


1Pour the liquid over the almond pulp and give it a thorough stir. Allow to sit for a minute or two while you gather the other ingredients.

2Add the sugar, eggs, melted butter and vanilla and whisk well.

3Add the pikelet and waffle mix and baking powder and stir thoroughly.

4(The mix will be fairly thick, but should be able to be spooned into a pan, where it will spread in a normal pikelet-like fashion.)

5Heat a heavy-based large frying pan over medium heat, then place the mix in large spoonfuls leaving room for spreading.

6When bubbles form and start to burst, carefully turn the pikelets over. They are a bit more fragile than normal pikelets but well worth the extra care!


1 cup milk, or nut milk, or oat milk, or even just plain water if you like

1 cup almond pulp, left over from making almond milk

¾ cup Gluten Free Goodies Pikelet and Waffle mix

2 ½ tsp Gluten Free Goodies baking powder

1 Tbsp brown sugar (if you happen to have some, coconut sugar is good too)

2 eggs

50g butter, melted

1 tsp vanilla extract

2020-06-19T13:37:59+00:00 0 Comments

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