Saturday, 14 June 2014

IN MY KITCHEN | Low Allergy banana pikelets

The boys and I do not have gluten, dairy or egg in our diets, but we can still have yummy treats. Banana pikelets being one of them.

I make these pikelets when we have over ripe bananas and nothing for breakfast. (usually the day before food shopping day)

This recipe I have adapted from a normal pikelet recipe and replaced the egg with bananas.  

- two very ripe medium sized bananas
- 2 level cups of brown rice flour
- 1 teaspoon of bicarbonate soda
- rice milk
- pinch of pure vanilla powder  
- a couple of tablespoons of honey 
- dollop of coconut oil for mixture
- coconut oil for cooking

STEP 1: Sift dry ingredients and set aside.

STEP 2: In a separate mixing bowl, mash bananas with a masher or a fork.

STEP 3: Add 1-2 tablespoons of honey to mashed bananas.

STEP 4: Melt a dollop of coconut oil in the fry pan (if the oil is solid...depends on the weather) and add to wet mixure


STEP 5: Add 1/3 of dry ingredients to banana mixture and alternate with rice milk. I do not have a specific measurement for the rice milk because depending on the size and ripeness of the bananas, I adjust quantity of rice milk accordingly. It is a matter of testing it out and seeing what you like.

The photo below shows the consistency I like (it's a bit hard to describe...). You can add more milk if you prefer a lighter pikelet, or use less milk if you prefer a denser pikelet.

STEP 6: Melt some coconut oil in a fry pan on a medium heat and spoon mixture into fry pan. Once the edges look cooked (browning and drying out), use a spatular to gently lift the pikelet to avoid it sticking too much when it comes time to flip. Flip when you see bubbles (as with normal pikelets).

STEP 6: Serve with butter (if you can have dairy) or dairy free butter, and your choice of toppings. ie. syrup, jam, peanut butter, honey. Peanut butter AND jam is a yummy combo. ENJOY!

1 comment:

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