Prep: 15 Minutes
Cook: 20 Minutes
165 mls Can Coconut Milk
0.5 cup Milk
1 Egg, lightly beaten
2 teaspoon vanilla extract
2.75 cup self-raising flour
1 teaspoon baking powder
0.25 cup Desiccated Coconut
1 tablespoon Natvia
0 Melted unsalted butter, for greasing
0 Natvia Strawberry or Raspberry Fruit Spread
- Place coconut milk, milk, egg and vanilla in a medium jug. Whisk until smooth.
- Sift flour and baking powder into a large bowl. Stir in coconut and Natvia. Whisk in milk mixture until smooth.
- Heat a large, greased, non-stick pan with melted butter over a medium heat. Spoon 1 tblsp of the batter into a pan. Repeat to make 5 pikelets.
- Cook for about 2 minutes, or until bubbles appear on surface. Turn over. Cook for a further 1 to 2 minutes, or until golden underneath. Remove. Repeat to make 20 pikelets, with strawberry spread and whipped cream.