• Koreen Liew-Young

Recipe: Chocolate pikelets

Updated: May 15, 2019

Mr M eating his chocolate pikelet
Mr M enjoying his food as always

It's been nearly 12 months since stopping breast feeding with Mr 1.5, and I still have some issues with dairy and wheat. (I've never been able to eat eggs and cheese due to my food allergies). I think the hormones really do a number on your body.

Good thing these days, there are plenty of food substitutes/products and good recipes around for those with dietary requirements. Most supermarkets now stock them which is very convenient!

Another gem of a recipe is from the "Allergy-free Cooking Recipe Book" by Dr Sue Shepherd, which I'd highly recommend.

I took the 'chocolate pancakes and caramel sauce recipe' this afternoon, slightly adapted it and it was a hit with my son.


  • 1 cup of gluten free flour (I use Edmonds brand)

  • 3/4 teaspoon of baking powder

  • 2 tablespoons of cocoa powder

  • 2 1/2 tablespoons of maple syrup (original recipe uses sugar)

  • 1 egg (I used Orgrans "No Egg" egg replacer)

  • 175ml milk (can substitute rice milk)

  • dairy free spread or oil to grease the pan


  1. Mix all dry ingredients together

  2. Mix wet ingredients together then add to the dry mix and stir till well combined

  3. Spoon pikelet mix into pan on medium heat

  4. Once the bubbles start to appear flip and cook on the other side for a couple of minutes till browned

  5. Remove from pan and serve

This recipe is not very sweet, so if serving to someone with a sweet tooth, you may need to top with caramel sauce (as suggested in original recipe.) An alternative which we did to finish off our evening was serving with banana flavoured ice-cream.  You can't beat bananas and chocolate! Enjoy.

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