Coconut banana on almond pikelets
Savor the delicious blend of flavors with our Coconut Banana on Almond Pikelets recipe! These delightful mini pancakes feature a fluffy almond base combined with creamy coconut milk, sweet banana slices, and a hint of light sour cream. Perfect for breakfast or a sweet treat, this easy-to-follow recipe balances wholesome ingredients for a burst of taste in every bite. Discover a new breakfast favorite with these nutritious and tasty pikelets!
- 05 Apr 2025
- Cook time 5 min
- Prep time 10 min
- 4 Servings
- 9 Ingredients
Coconut Banana on Almond Pikelets is a delightful and nutritious breakfast option that combines the creamy richness of coconut milk and the nutty flavor of almonds with the natural sweetness of bananas. Perfect for a weekend brunch or a special weekday treat, this recipe is easy to make and will surely impress your family and friends.
Ingredients:
Instructions:
- Slice the bananas and set them aside.
- Finely grind the almonds if they are not already ground.
- In a medium bowl, combine the light sour cream, sugar, coconut milk, and ground almonds.
- Add the baking powder and mix well.
- In a separate small bowl, beat the egg lightly, then add it to the mixture.
- Stir in the 2 tablespoons of milk until the batter is smooth and well combined.
- Heat a non-stick skillet over medium heat and add the butter. Allow it to melt and coat the surface of the skillet.
- Once the skillet is hot, drop spoonfuls of the batter onto the skillet to form small pikelets, about 2-3 inches in diameter.
- Cook for about 2-3 minutes, or until bubbles start to form on the surface and the edges look set.
- Flip the pikelets and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Repeat this process until all the batter is used, adding more butter to the skillet as needed.
- Arrange the cooked pikelets on a serving plate.
- Top each pikelet with slices of banana.
- Optionally, you can drizzle with extra coconut milk or honey for added sweetness.
- Serve the pikelets warm, either as a delightful breakfast treat or a delicious snack.
Tips:
- Ensure your bananas are ripe but firm for the best texture and sweetness.
- For an added crunch, lightly toast the almonds before chopping them.
- Use a non-stick pan or griddle when cooking the pikelets to prevent sticking and promote even cooking.
- If you prefer a sweeter taste, you can drizzle honey or maple syrup over the pikelets before serving.
- To make the pikelets fluffier, separate the egg yolk and white, whip the white to stiff peaks, and fold it into the batter at the end.
Coconut Banana on Almond Pikelets is an easy-to-make and incredibly versatile breakfast dish that is both healthy and delicious. Whether you're making it for a special occasion or simply to enjoy a delightful meal with loved ones, these pikelets are sure to become a household favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 280kcal | 14% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 3.19g | 8% |
| Sugar 24g | 23% |
| Fat | |
| Fat 14g | 17% |
| Saturated 7g | 23% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 55ug | 6% |
| Choline 60mg | 11% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.20mg | 15% |
| Vitamin B3 1.12mg | 7% |
| Vitamin B6 0.22mg | 13% |
| Vitamin B9 30ug | 8% |
| Vitamin B12 0.25ug | 11% |
| Vitamin C 12mg | 13% |
| Vitamin E 2.85mg | 19% |
| Vitamin K 0.34ug | 0% |
| Minerals | |
| Calcium, Ca 150mg | 12% |
| Copper, Cu 0.25mg | 27% |
| Iron, Fe 1.04mg | 9% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 490mg | 14% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 170mg | 11% |
| Zinc, Zn 0.86mg | 8% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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