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.
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.