Easy Gluten Free Vegan Banana Mini Pikelets
Whether served cold with jam or warm with coconut yoghurt or cream and freshly roasted strawberries, these fluffy gluten-free vegan banana pikelets are the newest members of my regular rotation.
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings 16 pikelets
- 1 1/4 cup gluten-free flour 150 grams
- 1 cup gluten-free oats 90grams
- 1 tbsp gluten-free baking powder
- 1 tsp ground psyllium husk
- 1/3 cup desiccated coconut
- 1 to 1 1/4 cup coconut milk
- 2 ripe bananas
- 2 tbsp maple syrup
- pinch sea salt
- 1 tbsp coconut oil for frying
Combine the flour, oats, baking powder, psyllium husk, coconut, coconut milk, bananas, maple syrup and sea salt in to a blender and blend until combined. Don't worry about breaking down the oats completely, they will absorb moisture and lose their texture.
Sit the pikelet batter for 5 to 7 minutes.
Heat the coconut oil in a non-stick pan over low to medium heat. When hot, add three separate tablespoons of the batter to the pan and cook on low heat for 2 to 3 minutes. Bubbles will not appear but you will notice the edges of the pikelets begin to crisp. Gently flip the pikelets and cook for another 2 minutes on the other side or until golden. Repeat with the remaining batter.
Serve warm or cold with jam, maple syrup and fresh fruit or coconut yoghurt and roasted strawberries.
To roast strawberries, simply pre-heat the oven to 170 degrees C (340 F) Hull and half 2 cups of strawberries and place them in a bowl with a little sugar (1 tsp) stirred through. Allow them to sit while the oven heats.
When the oven is at temperature, roast the strawberries on a small baking tray for 20 minutes or until soft and gooey. Remove from the oven to serve.
Calories: 91kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 162mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 1.3mg | Calcium: 45mg | Iron: 0.7mg