Peanut butter pikelets with jiffy-poached pears

Peanut butter pikelets with poached pear.
Peanut butter pikelets with poached pear. Photo: Eddie Jim

Peanut butter is a sticky, delicious-tasting binding agent that works brilliantly for gluten free pancakes and slices.


For pears:

2 pears, cut in half, peeled and cored

1 tablespoon honey, plus extra for serving

1 stick cinnamon

1 star anise

For pikelets:

5 eggs, separated

2 generous tablespoons peanut butter

2 large ripe bananas, mashed

¼ teaspoon gluten-free baking powder (check ingredients as some baking powders include wheat starch.)

¼ teaspoon vanilla essence

3 drops stevia liquid (optional)

1 teaspoon honey (optional)

coconut oil and butter for frying


1. Place pears in a saucepan, add the honey and spices and cover with water. Bring to a boil, then reduce to a simmer. Cook pears partially covered for 20-30 minutes. They should be soft, but not disintegrated.

2. To make the pikelets - whisk egg whites until stiff peaks form. Add remaining ingredients. Mix well. Place a large fry pan on a medium heat and add equal quantities of butter and coconut oil to the pan. Pour spoonfuls of the mixture onto the pan and flip as each pikelet turns a light brown colour.

3. Serve pikelets immediately topped with poached pears, cream and a drizzle of honey.