Pikelets are my favourite breakfast and my recipe was always a bit of this and a bit of that until I recently made a similar version for my friend who suggested to substitute flour with desiccated coconut. I just love this flourless version and decided to actually measure the ingredients. You can add maple syrup or honey for extra sweetness but I didn’t find it necessary. When I make them just for myself, I refrigerate the leftovers and reheat in the microwave the following day. Then you don’t have to worry about your breakfast for the next day (if someone doesn’t pinch them from the fridge).
Preparation: 10 minutes (+ 10 minutes resting)
Cooking: 10 minutes
½ ripe banana
1 teaspoon peanut butter
6 tablespoons rolled oats
5 tablespoons desiccated coconut
75ml almond milk
1 tablespoon walnuts, roughly chopped
coconut oil, for frying
maple/agave/date syrup and fruit, to serve
- In a small bowl, mash the ripe banana with the peanut butter.
- In a second bowl, whisk the egg until pale and fluffy. Add the banana mixture, oats, coconut, walnuts and milk and combine well. Allow to stand for 10 minutes to absorb the liquid. Add a little more almond milk/oats if necessary.
- Meanwhile, heat a frying pan over low/medium heat. Lightly grease with coconut oil and scoop about a tablespoon of batter onto the pan and flatten into a pikelet shape. Cook for approximately 2 minutes on each side or until golden and cooked through.
- Serve with a sweetener of your choice and seasonal fruit.