Pikelets take me back to my childhood. They are just yummy, easy to eat, you can have one or ten, and for paleo pursuers they are a very welcome change to eggs on a weekend (or any) morning. And this morning, the first words I spoke to my husband were, “Do we have any bananas?” Hmm… what does that say about me (never mind, food obsession is a good thing!). For me they are a great addition to pancake or pikelet-type creations, and he then got excited and went and bought some, which was very lovely of him.
1 large banana
100mL almond flour
100mL coconut flour
200mL (or half a tin) coconut milk
1/2 tsp cinnamon
Coconut oil, for cooking
Prune and coconut sauce
100g pitted prunes
100g coconut milk
Whizz all ingredients together in a food processor or Thermomix. To cook, use a frypan and medium/high heat. Coat the pan with coconut oil and spoon mixture onto the pan. When the edges of the pikelets can lift off easily, it’s time to flip! Cook for another 30s, or until golden, and serve onto plate.
For the sauce (and while you are cooking the pikelets) pop the prunes and coconut milk into a small saucepan, and cook on medium heat for around 5 minutes, stirring occasionally. While stirring, break up the prunes a little so the flavour permeates all through the milk.
Serve pikelets with raspberries, whipped coconut or cashew cream, or whatever else takes your fancy!
Enjoy – x.