Allergy free caramel banana dessert pikelets recipe

Ingredients

• ½ cup Orgran self-raising flour
• 1 tbsp brown sugar
• 1 tsp Orgran No Egg whisked with 60mls water until thick
• ½ cup goat’s milk
• 2 small bananas
• Olive oil spray

Method

• Sift the flour and 2 tsps brown sugar into a large bowl.
• Combine the No Egg mixture and milk in a separate small bowl.
• Stir the milk mixture into the flour mixture until just combined.
• Mash 1 banana and stir it through the batter.
• Let the mixture rest until it thickens.
• Heat a large, non-stick frying pan over a medium heat and spray lightly with oil.
• Using a ¼ cup batter or 2 tbsps batter per pikelet, cook them for 2-3 minutes or until bubbles appear on the surface.
• Turn over and cook until golden.
• Remove the pikelets to a plate and cover them to keep them warm.
• Add the remaining 2 tsps of brown sugar to the frying pan.
• Stir in a ½ cup warm water.
• Cook, without stirring, for until the mixture has thickened slightly.
• Slice the remaining banana into pieces and add them to the frying pan.
• Cook for 1 minute or until the banana slices are just warmed through.
• Remove the frying pan from the heat.
• Turn the banana slices to coat them in sauce.
• Place pikelets on each plate, top with banana and spoon over the caramel sauce.