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Cheese and Corn Savoury Pikelets (Gluten-Free)

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“Cut back on saturated fat you may want to replace the butter with poly- or monounsaturated margarine. These are great lunch box snacks for both kids and adults to increase your veggie intake.”

Ingredients Nutrition


  1. Sift the flours, polenta, bicarbonate of soda and xanthan gum three times into a large bowl or mix well with a whisk to make sure they are well combined.
  2. Combine the egg, milk, parmesan, corn and zucchini if using) in a medium bowl. Pour into the dry ingredients and mix with a spoon until well combined.
  3. Stir in the melted butter and leave to rest for 10 minutes.
  4. Heat a large frying pan over low-medium heat for 2 minutes. Spray with oil then pour in 2 tablespoons of batter for each pikelet.
  5. Cook for 2–3 minutes until bubbles appear. Flip over and cook a further 2 minutes.

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