Ingredients 1 cup plain flour
1/3 cup caster sugar
2 large eggs, lightly beaten
1 cup coconut cream
1/2 tsp vanilla extract
2 bananas, sliced, to serve
Honey or golden syrup, to serve
Combine the flour and sugar in a mixing bowl.
Add the egg, coconut milk, and vanilla extract.
Whisk well to combine, until a smooth batter forms that is lump free.
Heat some butter or oil in a frying pan over medium heat.
Spoon 1-2 tablespoons worth of batter into the frying pan. Cook the pikelets in batches of 3 or 4.
Cook for 1-2 minutes, or until bubbles start to come through the pikelet surface. Flip to cook on the other side.
Cook the other side for a further 1-2 minutes, or until cooked through and golden.
Place a napkin onto a plate. Once cooked, place the batch of pikelets onto the plate and cover in silver foil to keep warm while the rest of the pikelets are cooking. The napkin will absorb excess moisture so the pikelets stay fresh.
Cook the remaining mixture in further batches.
To serve, plate up 3-4 pikelets with some slices of banana and a drizzling of honey or golden syrup.
To make coconut pancakes instead, cook 3-4 tablespoons worth of mixture at a time into a single pancake. Swirl the pan to spread the mixture evenly across the pan. cook for 2-3 minutes on one side, then flip and cook on the other side until golden brown and cooked through.