Fluffy Low FODMAP Pikelets with Strawberry Cream
Light, pillowy pikelets that melt in your mouth - perfect for breakfast or afternoon tea with jam and cream. IBS-friendly and utterly delicious!
These pikelets are low FODMAP when made with certified gluten-free flour and lactose-free milk and dairy products. Stick to 2-3 pikelets per serving to keep portions appropriate. The recipe uses standard baking powder which is FODMAP-friendly. Pure vanilla extract is low FODMAP in the amount used (1 teaspoon for entire batch). Fresh strawberries are low FODMAP up to 65g per serving - this recipe uses 100g total for multiple servings, so each person gets a safe portion. Lactose-free cream is safe in moderate amounts (up to 125ml per serving). If adding jam as an alternative topping, choose jams made with low FODMAP fruits such as strawberry, raspberry, or blueberry, and ensure they contain only sugar (not honey, high fructose corn syrup, or agave). Check labels to avoid apple or pear-based jams which are high FODMAP.
There's something wonderfully nostalgic about pikelets - those small, fluffy pancakes that sit somewhere between a traditional pancake and a drop scone. For those following a low FODMAP diet, breakfast treats can feel limited, but these pikelets prove that managing IBS doesn't mean sacrificing comfort food. Light as air and golden on the outside with a tender, cake-like interior, they're the perfect vehicle for your favorite toppings.
What makes these pikelets truly special is their versatility and simplicity. Unlike their larger pancake cousins, pikelets are cooked in small rounds, making them ideal for portion control and perfect for little hands at family breakfasts. The batter comes together in minutes with pantry staples, and the cooking process is forgiving - even novice cooks will achieve beautiful results. The secret to their signature fluffiness lies in the reaction between the baking powder and liquid, creating tiny air pockets that give each pikelet its characteristic light texture. Using lactose-free milk keeps them gentle on sensitive stomachs while maintaining that classic taste.
Serve these warm from the pan with a dollop of lactose-free cream and low FODMAP strawberry jam for a traditional presentation, or get creative with maple syrup, fresh berries, or even a sprinkle of cinnamon sugar. They're equally at home on a weekend brunch table or packed into lunchboxes as a special treat. Best of all, they freeze beautifully, so you can make a double batch and have IBS-friendly breakfast options ready whenever the craving strikes. Just reheat in the toaster for that fresh-from-the-pan experience any day of the week.
🥗 Ingredients
Metric
- 240g gluten-free plain flour blend Use a blend containing xanthan gum for best texture
- 2 teaspoons baking powder Ensure it's fresh for maximum rise
- 2 tablespoons caster sugar Can reduce to 1 tablespoon for less sweet pikelets
- 1/4 teaspoon salt Enhances flavor and balances sweetness
- 2 large eggs At room temperature for better incorporation
- 250ml lactose-free milk Can substitute with almond milk (250ml max) or rice milk
- 40g lactose-free butter, melted Plus extra for greasing the pan
- 1 teaspoon pure vanilla extract Ensure it's pure vanilla extract without high FODMAP additives
- 200ml lactose-free thickened cream For the strawberry cream topping
- 100g fresh strawberries, hulled and sliced Low FODMAP up to 65g per serving; this amount serves multiple portions
- 1 tablespoon icing sugar For sweetening the cream, optional
Imperial
- 2 cups gluten-free plain flour blend Use a blend containing xanthan gum for best texture
- 2 teaspoons baking powder Ensure it's fresh for maximum rise
- 2 tablespoons caster sugar Can reduce to 1 tablespoon for less sweet pikelets
- 1/4 teaspoon salt Enhances flavor and balances sweetness
- 2 large eggs At room temperature for better incorporation
- 1 cup lactose-free milk Can substitute with almond milk (1 cup max) or rice milk
- 3 tablespoons lactose-free butter, melted Plus extra for greasing the pan
- 1 teaspoon pure vanilla extract Ensure it's pure vanilla extract without high FODMAP additives
- 3/4 cup lactose-free thickened cream For the strawberry cream topping
- 3.5 oz fresh strawberries, hulled and sliced Low FODMAP up to 2.3 oz per serving; this amount serves multiple portions
- 1 tablespoon icing sugar For sweetening the cream, optional
👨🍳 Instructions
- 1
Prepare the Dry Ingredients
In a large mixing bowl, whisk together the gluten-free flour, baking powder, sugar, and salt until well combined. This ensures even distribution of the leavening agent, which is key to achieving uniformly fluffy pikelets. Make a well in the center of the dry ingredients and set aside.
⏱️ 3 min - 2
Mix the Wet Ingredients
In a separate bowl or large measuring jug, whisk together the eggs, lactose-free milk, melted butter, and vanilla extract until smooth and well combined. The mixture should be homogeneous with no streaks of egg white visible. Let the melted butter cool slightly before adding to prevent cooking the eggs.
⏱️ 2 min - 3
Combine and Rest the Batter
Pour the wet ingredients into the well of the dry ingredients. Using a whisk or wooden spoon, gently fold the mixture together until just combined. The batter should be slightly lumpy - overmixing will result in tough pikelets. A few small lumps are perfectly fine and will disappear during cooking. Let the batter rest for 5 minutes to allow the flour to hydrate and the baking powder to activate.
⏱️ 7 min - 4
Heat Your Cooking Surface
Place a large non-stick frying pan or griddle over medium heat. Lightly grease with butter or oil. To test if the pan is ready, sprinkle a few drops of water on the surface - they should sizzle and evaporate immediately. If the pan is too hot, the pikelets will brown too quickly on the outside while remaining raw inside.
⏱️ 3 min - 5
Cook the Pikelets
Drop tablespoons of batter onto the hot pan, spacing them about 5cm apart to allow for spreading. Each pikelet should be roughly 7-8cm in diameter. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. When the bubbles begin to pop and leave small holes, it's time to flip.
⏱️ 3 min - 6
Flip and Finish Cooking
Using a spatula, carefully flip each pikelet and cook for another 1-2 minutes until golden brown on the second side. The pikelets should spring back when gently pressed. Transfer to a plate and cover with a clean tea towel to keep warm while you cook the remaining batter. Lightly grease the pan between batches as needed.
⏱️ 2 min - 7
Prepare Strawberry Cream and Serve
While the pikelets are cooking or just before serving, whip the lactose-free cream with the icing sugar (if using) until soft peaks form. Gently fold through half of the sliced strawberries. Serve the pikelets warm, stacked on plates, topped with the strawberry cream and remaining fresh strawberry slices. These are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a toaster or microwave before serving.
⏱️ 5 min
🔄 FODMAP-Friendly Swaps
Wheat contains fructans which are high FODMAP. A quality gluten-free blend provides the same structure without digestive distress.
Regular milk contains lactose which can trigger IBS symptoms. Lactose-free versions have the lactose pre-digested while maintaining the same taste and nutrition.
Honey is high in fructose and high FODMAP. Regular sugar (sucrose) and pure maple syrup are low FODMAP alternatives that provide sweetness without excess fructose.
While butter is naturally low in lactose, some sensitive individuals prefer lactose-free versions for complete peace of mind. Suitable oils like rice bran or vegetable oil can also be used.
Buttermilk contains lactose. Adding lemon juice to lactose-free milk creates the same acidic tang and helps activate the baking powder for extra fluffiness.
Apples are high FODMAP due to excess fructose and sorbitol. Small amounts of banana or pumpkin add moisture and natural sweetness while staying FODMAP-friendly.
Regular cream contains lactose which can cause digestive issues. Lactose-free cream provides the same rich texture and taste, while coconut cream offers a dairy-free alternative.
🔬 The Science Behind This Recipe
Why This Recipe Works for Your Gut
These fluffy pikelets are designed with your digestive comfort in mind, using ingredients that are naturally gentle on sensitive stomachs. Gluten-free flour forms the foundation of this recipe, eliminating wheat-based FODMAPs like fructans that can trigger bloating and discomfort in IBS-sensitive individuals. When combined with baking powder, the gluten-free flour creates a light, airy texture without the digestive burden that regular wheat flour can bring. The absence of gluten also means less intestinal inflammation for those with sensitivities, allowing your gut to process these pikelets with ease.
Lactose-free milk is the secret to keeping these pikelets moist and tender while avoiding the digestive distress that regular dairy can cause. Lactose, the sugar found in conventional milk, requires the enzyme lactase to break down properly. Many people with IBS produce insufficient lactase, leading to gas, cramping, and bloating. By using lactose-free milk, you get all the nutritional benefits and creamy texture of dairy without the fermentable sugars that feed gut bacteria and cause symptoms. The eggs in this recipe provide high-quality protein and act as a natural binder, creating structure without adding any FODMAPs whatsoever.
Butter, when used in small amounts, is generally well-tolerated on a low FODMAP diet because it contains minimal lactose. The fat content actually helps slow digestion slightly, which can promote better nutrient absorption and create a more satisfying meal that keeps your blood sugar stable. This combination of gut-friendly ingredients means you can enjoy a delicious breakfast treat without compromising your digestive wellness.
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