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Recipe: Coconut pikelets with butter-berry sauce

Coconut pikelets with butter-berry sauce. Photo: That Sugar Guide

Weaning yourself off the white stuff means no more pancakes right? Wrong. Say hello to these coconut pikelets with butter-berry sauce from Damon and Zoe Gameau’s That Sugar Guide. You’ll have these on high rotation come Saturdays. And Sundays. Seriously sweet.

Coconut Pikelets Butter-Berry Sauce

Serves 4

Ingredients:
Butter Berry Sauce
1 tablespoon butter
3 cups blueberries, chopped strawberries or raspberries (or a combination of all three)
1 teaspoon vanilla extract
3/4 cup coconut oil, melted

Coconut Pikelets
4 free-range eggs (preferably at room temperature)
11/2 cups full-fat coconut milk
1/2 teaspoon bicarbonate of soda
2/3 cup fine coconut flour butter, for frying

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Method:
To make the butter-berry sauce, melt the butter in a small saucepan over medium–low heat. Add the berries and vanilla, crushing the berries gently with a fork for a minute while they soften. Cover with the coconut oil, then turn the heat down to very low and let the berries gently warm and fizz in the oil for a couple of minutes. Remove the pan from the heat and set aside while you make the pancakes.

For the pikelets, whisk the eggs until they are frothy, then gradually pour in the coconut milk and continue to whisk. Add the bicarb of soda and then the coconut fl our and stir through until mixture is well-combined and the flour has absorbed some of the moisture of the eggs and milk.

In a large frying pan over medium heat, melt some butter and spoon out a few tablespoons of batter; one large pan should accommodate 3–4 small pikelets. You may need to spread the batter a little with the back of a spoon to even out the thickness. Pop the lid on the frying pan to steam the pikelets through a little as they cook. After a couple of minutes, gently lift up a pikelet (these are very soft, so be gentle) and flip it to check if the underside is brown. If it is, go ahead and flip the rest to brown the other side. Remove from the heat and place on some paper towel to absorb any excess butter and keep them warm by piling them up. Repeat with the remaining batter.

To serve, plate a few pikelets in a stack and spoon the warm butter-berry sauce over the top.

Want more? Grab a copy of That Sugar Guide by Damon and Zoe Gameau (published by Pan Macmillan, RRP $39.99)