Allergy free toasted coconut pikelets recipe

Ingredients

• ⅓ cup shredded coconut
• 1 cup Orgran self-raising flour
• 1 tbs caster sugar (optional)
• ¾ cup goat’s milk
• 2 tsp Orgran No Egg whisked with 60mls water until thick
• Melted Nuttlex, to grease

Method

• Place the shredded coconut in a large non-stick frying pan over low heat.
• Cook, stirring, for 1-2 minutes or until lightly toasted and golden.
• Transfer to a large bowl.
• Sift the flour into the bowl.
• Stir in the sugar
• Make a well in the centre.
• Whisk together the goat’s milk and No Egg mixture in a small bowl.
• Pour the goat’s milk mixture into the flour mixture and whisk until a smooth batter forms.
• Heat the non-stick frying pan over medium heat.
• Brush with melted Nuttlex.
• Drop 4 heaped tablespoons of batter into the pan and gently shape. 
• Cook for 1 minute or until bubbles appear on the surface.
• Turn and cook for a further 1 minute or until golden and cooked through.
• Transfer to a plate and cover with foil or a tea towel to keep warm.
• Repeat, in batches.