For pikelets, spoon heaped tablespoons of mixture into heated pan instead of 1/4 -cup quantities and cook until golden on both sides.
3 eggs, lightly beaten
1 cup buttermilk
1 tsp vanilla extract
3⁄4 cup gluten-free self-raising flour
1/3 cup coconut flour
1⁄2 tsp gluten-free baking powder
2 tblsps caster sugar
50g unsalted butter, melted
Cooking oil spray
Sliced banana and strawberries and pure maple syrup, to serve
Whisk eggs, milk and vanilla in a large jug until combined.
2. Sift ours and baking powder into a large bowl. Stir in sugar. Make a well in centre. Add egg mixture and butter. Whisk until smooth.
3. Spray a large, non-stick frying pan with cooking oil. Place over a medium to low heat until hot. Pour 1⁄4-cup of pancake mixture into pan. Gently spread to a 10cm round. Repeat once more.
4. Cook for about 2 to 3 minutes, or until bubbles appear on the surface. Turn over. Cook for a further 2 minutes, or until golden underneath. Remove. Cover to keep warm. Repeat process to make 10 pancakes in total.
5. Serve pancakes with banana, strawberries and maple syrup.