Coconut banana on almond pikelets
Coconut Banana on Almond Pikelets features a blend of creamy coconut milk, nutty almonds, and sweet bananas, resulting in a delicious breakfast or snack. This easy recipe involves mixing a simple batter and cooking small pikelets on a skillet.
Cook time 5 min
Prep time 10 min
Ingredients:
1/3 cup light sour cream2 tbsp sugar
1/3 cup coconut milk
1/3 cup almonds
1 tsp baking powder
1 egg
2 tbsp milk (1% fat)
1 tsp butter
3 bananas
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.
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.
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.
Coconut banana on almond pikelets FAQ:
A non-stick skillet or frying pan around 10-12 inches in diameter is ideal for cooking these pikelets. This size allows you to comfortably fit several pikelets without overcrowding, ensuring even cooking.
Pikelets are done when they are golden brown on both sides. Look for bubbles forming on the surface before flipping, and the edges should appear set. This usually takes 2-3 minutes on the first side and 1-2 minutes on the second side.
Yes, you can substitute regular milk for coconut milk and use plain yogurt instead of sour cream if desired. For a nut-free option, replace ground almonds with an equal amount of oat flour or another flour of your choice.
Store any leftover pikelets in an airtight container in the refrigerator for up to 2-3 days. They can be reheated in a microwave or skillet. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 2 months.
If the batter is too thick, you can gradually add a little more milk (1% fat) or coconut milk to reach your desired consistency. The batter should be thick yet pourable, similar to pancake batter.
Cooking 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.
Nutrition Facts
4 ServingsCalories 280kcal
Protein 6g
Carbohydrates 33g
Fiber 3.19g
Sugar 24g
Fat 14g
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