I find these pikeletes, are more than sweet with the added bananas, and are perfect for a lovely breakfast in the weekend, or as an afternoon snack for the children with butter on top.
You can use ordinary milk if you would prefer, but i rather like the taste of the coconut milk, and tend to avoid milk for allergen reasons.
Ingredients
2 eggs
¼ cup rice syrup or honey
1.5 cups coconut milk
1 cup Wholemeal spelt flour
1 cup of white spelt flour
2 tsp baking powder
2 tsp cinnamon
3 Tbsp LSA
3 overripe bananas mashed
Method
In a medium bowl beat together eggs and rice syrup, until frothy.
Add coconut milk and beat until combined.
Next sieve the wholemeal and white spelt flour, baking powder and cinnamon into the liquids. Add the LSA, beating to combine it all together.
Lastly add the mashed bananas, stirring well.
If mixture is too wet, add a little more flour, or if it’s too thick, add a little more coconut milk.
Grease a heavy frying pan with coconut oil or butter, removing any excess.
Drop ¼ cup of mixture into pan to create a circular shape, cooking 4 or so at a time, depending on the size of the pan.
When the pikeletes start to form bubbles on top, flip over and cook on the other side until golden.
To keep warm, stack them on a plate and place in the oven on a low temperature, until ready for use.
To serve, I stacked 4 pikeletes on a pate, topped with a heaped Tablespoon of yogurt, scattered mixed berries over and then drizzled 1 tsp of honey.
Enjoy everyone………
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