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Savoury Pikelets – Low FODMAP, Gluten Free

November 2,2018

This months Recipe ReDux was created by Everyday Nutrition’s newest dietitian, Marnie Nitschke.

​Marnie has a wealth of experience in private consulting, clinical dietetics and particularly gastrointestinal nutrition. Marnie has spent the last 10 years in a senior role at Shepherd Works. With the sad news of Shepherd Works’ recent closure, Marnie and Joanna seized the opportunity to work together, combining our shared passion for evidence based gut health. We are really excited to welcome her to the Everyday Nutrition team.

We can all get stuck in a rut with breakfast, and sometimes it helps to have a bit of inspiration to step away from the cereal and toast!

Rise and Shine with a Savory Breakfast
The trend of protein-packed breakfasts is catching on…and back-to-school time is looming. This month, show us new healthy takes on eating savory or dinner-inspired dishes for breakfast. Think egg burritos, beans and rice, or maybe even pasta

These cheesy, savoury pikelets are simple to make, and a nice variation on the sweet variety. They are delicious straight from the pan, but also reheat well for a quick snack, and fit the bill for novel school lunch snacks. We hope you enjoy them!

* The addition of sorghum flour ups the fibre and nutrient content, but if you can’t find sorghum you could try teff or just use all gluten free flour

Makes: 12 spikelets
​Serves: 2
Prep & cook time: 15 minutes


  • 200g self-raising gluten free flour
  • 80g sorghum flour
  • 2 eggs, lightly beaten
  • 100g grated tasty cheese
  • 2 cups lactose free milk (or suitable soy / rice milk)
  • 4 rashers bacon
  • 1 cup corn kernels
  • Handful of chives, finely chopped
  • Salt and pepper
  • Oil or butter for frying


  1. Finely chop the bacon and fry lightly until golden, drain on absorbent paper.
  2. Combine eggs with milk, grated cheese, chives, bacon, corn, salt and pepper to taste.
  3. Add flour and mix to a thick batter.
  4. Over a moderate heat, ladle small amounts of batter into a pan with oil/butter and fry for 1-2 minutes per side (flip once bubbles form on the top surface).
  5. Serve immediately, or store in an airtight container in the fridge.