Who doesn't love warm, fluffy, scrummy pikelets? Especially a beautiful, gluten free, vegan version that has absolutely no guilt factor. I love the amazing combination of flavours in this beautiful recipe by Alison Buchanan (@atortiselife) as well as the gut healing benefits that come from the bananas and kombucha. This a certainly going to quickly become a Sunday morning favourite in our home!
Coconut labneh (This needs to be made 3 days prior)
- 500g coconut yoghurt
- ½ lemon juice
- 1 tsp Himalayan sea salt
- Muslin cloth, rubber band & chopsticks
Citrus and orange blossom syrup
- 150ml of your favourite citrus juice
- 150g coconut sugar
- 1 tsp orange blossom water
- Thin slices/wedges of citrus
- 5 med-lrge ripe bananas
- 500g gluten free flour
- 4 tsp gluten free baking soda
- 330ml bottle of Kombucha
- 1 cup coconut milk
- Pinch salt
- Olive oil & plant based butter for frying
For the Coconut Labneh
- Combine all ingredients into a bowl and mix well.
- Drape muslin over a small bowl and pour mixture into the centre.
- Bring all the sides together and secure into a tight bundle using a rubber band.
- Feed chopsticks through the rubber bands and hang in a deep pot in the fridge for 3 days.
- Everyday give it a gentle squeeze to help release the liquid.
For the Citrus and Orange Blossom Syrup
- Sieve freshly squeezed juice so all pulp is gone.
- In a heavy based saucepan add all ingredients and bring to the boil.
- Reduce and simmer making sure all sugar has dissolved and cook for a further 5 min until syrup has slightly thickened.
For the Kombucha Pikelets
- Puree bananas in a blender until nice and frothy.
- Add all other ingredients and blend well.
- Place in the fridge for 10 min.
- Heat a heavy based frypan add butter and oil. Using a soup spoon ladle mixture into hot oil and wait until bubbles appear than flip.
- Keep warm in the oven until ready to serve.
Place pikelets on a plate, top with labneh and drizzle with syrup.