Corn and Zucchini Pikelets

(From: 'Metabolic Cooking Workshop 2000' Womens & Childrens Hospital - Adelaide)

200ml rice milk

1 cup Loprofin flour

pinch salt

pinch bi-carb soda

1 tspn egg replacer mixed in 1 tblspn water

1/2 cup (130g) creamed corn

1 small zucchini, grated

Mix dry ingredients. Add egg replacer and rice milk and beat until batter is smooth. Stir in creamed corn and grated zucchini. Drop dessertspoons of mixture into frypan, lightly greased with milk-free margarine. Turn once when bubbles appear on surface and light golden underneath. Serve warm

Makes approx. 20 pikelets

1 pikelet = 2 units


Basic batter mix only counts as 1 unit and add:
mashed banana
grated apple and cinnamon
chopped cooked bacon fat (no meat) and chopped capsicum
or any other combination that your child might enjoy.