Ready in 30 minutes | Makes about 20 1 egg ¼ cup maple syrup 1 banana, mashed ½ tsp vanilla extract 1½ cups flour 1 tsp baking powder 1 tsp baking soda 3/4 cup milk (or coconut milk for dairy free) 1 Tbsp melted butter (or coconut oil for dairy free), plus extra to grease pan as you go Toppings of your choice, eg chocolate hazelnut butter**, chopped nuts, jam, sliced banana
1 In a stand mixer, beat egg and maple syrup together at medium speed until pale and fluffy.
2 With mixer still running, add mashed banana and vanilla.
3 Sift dry ingredients into a bowl. Reduce mixer speed and add dry ingredients alternately with milk (we roughly divided mixture into thirds).
4 Remove bowl from mixer and stir in butter. Heat a heavy-bottomed frying pan on medium heat. With a paper towel, grease pan with butter or coconut oil.
5 Pour tablespoonfuls of mixture into pan and cook pikelets in batches. Once bubbles start to pop on the surface, flip and cook on the other side until golden. Fold a tea towel in half and put pikelets between the layers to keep warm.
6 Eat hot, spread with butter, or with toppings once cool. We served ours with chocolate hazelnut butter and chopped nuts, and jam and banana.
Life of pi(kelets)
> Sandwich two pikelets together to avoid toppings
making a mess in a lunch box.
> Store cooked pikelets in an airtight container or plastic bag in the pantry. They also freeze well – just thaw at room temperature before eating.