Directions:
- 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.
- 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.
- Stir in the melted butter and leave to rest for 10 minutes.
- 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.
- Cook for 2–3 minutes until bubbles appear. Flip over and cook a further 2 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.05 Kcal (431 kJ) | ||
| Calories from fat | 36.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.03g | 6% | |
|---|---|---|---|
| Cholesterol | 25.65mg | 9% | |
| Sodium | 175.32mg | 7% | |
| Potassium | 135.75mg | 3% | |
| Total Carbs | 12.12g | 4% | |
| Sugars | 1.22g | 5% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 5.04g | 10% | |
| Vitamin C | 2.7mg | 5% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 88.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 179.55 Kcal (752 kJ) | ||
| Calories from fat | 63.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 6% | |
|---|---|---|---|
| Cholesterol | 44.68mg | 9% | |
| Sodium | 305.45mg | 7% | |
| Potassium | 236.51mg | 3% | |
| Total Carbs | 21.12g | 4% | |
| Sugars | 2.13g | 5% | |
| Dietary Fiber | 2.27g | 5% | |
| Protein | 8.78g | 10% | |
| Vitamin C | 4.8mg | 5% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.8mg | 3% | |
| Calcium | 154.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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