Banana pikelets with coconut yoghurt

Babiche Martens

The combination of coconut yoghurt and fruit helps make these gluten-free banana pikelets inbelievably tasty. They also look amazing. Coconut yoghurt makes such a divine change from cream or Greek yoghurt.

Ingredients

1 cup	Self raising flour, gluten free
2 Tbsp	Sugar
1	Banana, mashed (Main)
1	Egg
1 Tbsp	Coconut oil
1 ½ cups	Almond milk
1 cup	Coconut yoghurt (Main)
1 punnet	Strawberries, diced, to serve (Main)
1 pinch	Coconut flakes, to garnish

Directions

1. Into a large bowl, place the flour and sugar. In another bowl, mix the banana, egg, coconut oil and milk. Pour into the middle of the flour and whisk until smooth.
2. Wipe the base of a frying pan with a little extra coconut oil. Place a large spoon of batter into the pan, cooking the pikelet for 2 minutes, then flip for a further 2 minutes. If the temperature of the pan is correct, continue to cook the remainder.
3. Serve fresh in a stack with coconut yoghurt, strawberries and a sprinkle of coconut flakes.

More gluten-free recipes from Angela

• White chocolate, orange and mango cheesecake
• Apple and cinnamon muffins