Back in the days of family life, in a house full of school blazers, netball skirts and Top 40 mixed tapes, one of the treats Ma would make for my sister and I is pancakes.
On the back of a recent puff pastry experiment and these super easy banana and Nutella puffs, I visited Ma to pay it forward and make her a chocolatety pikelet stack topped with sliced banana.
Most pikelet recipes call for eggs and milk so I’ve given these a vegan spin by using dairy-free butter, egg replacer (I use a powder that’s available in most supermarkets) and coconut milk. I also used coconut oil on the pan for extra flavour.
You could go nuts with toppings too – I like the idea of a fresh raspberry and chocolate combo with some crushed pistachios.
Do tell friends, what toppings would you go for on a pikelet stack?
- 30g dairy-free butter, melted
- 1 egg substitute
- 55g caster sugar
- 150g self-raising flour
- ½ tsp bi-carb soda
- 160ml coconut milk
- Coconut oil for cooking
- Banana, sliced
- Add the kneading / crushing blade to the Cuisine Companion bowl.
- Place all ingredients in the bowl and mix on speed 7 for one minute.
- Scrape the sides of the bowl with a spatula and mix again on speed 7 for 30 seconds.
- To a hot pan add a little coconut oil and add spoonfuls of the mixture. Cook for around 2 minutes each side, browning the top and bottom of the pikelet.
- Create a stack and spread each layer with Nutella. Add sliced banana to the top of the stack and enjoy.
Disclaimer: vegeTARAian received a Cuisine Companion courtesy of Tefal.
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