These are just delicious. I have really enjoyed making these piklets because they are just so easy and always turn out perfect. They also use up coconut flour which can be one of those ingredients which you might be a little stuck about what to do with.
I love these served with a berry puree (berries stewed in a saucepan with spices and some sweetener, cooked until the fruit is able to be mushed), even eaten with some sliced banana and a drizzle of maple syrup, or with lashings of coconut butter and a few handfuls of granola. My favourite way to add a little extra flavour is to add the vanilla powder so don’t skip this!!
I hope you enjoy these. They are also perfect for lunch boxes and exposing children to vegetables in a delicious way that many children love (now, who doesn’t love a pancake?!).
1/2 cup sweet potato puree
2 eggs, whisked
1 tablespoon coconut flour
1-2 tablespoons coconut milk
1/2 teaspoon vanilla powder
1 tablespoon sweetener (optional)
Heat a frying pan with 1-2 tablespoons of coconut oil on medium-high heat.
Add all ingredients into a bowl and gently whisk until the mixture thickens. Add the extra tablespoon of coconut milk if you like your mixture a little runnier.
Add 2 tablespoons of the mixture into the pan (I use an egg ring) and cook for 3 minutes, before flipping and cooking for 3 minutes on the other side.
Best eaten then and there, warm, with your choice of toppings. Makes 4 piklets.