‘The pikelet is an Australian classic, and just because you are treating SIBO doesn’t mean you can’t still enjoy these little tasty treats. Paired with kiwi fruit and coconut yoghurt, they make for a delicious breakfast.’ Rebecca Coomes
Classification: Phase 1 Semi Restricted, GF, V, LF
- 2 free range eggs
- ½ cup coconut flour
- ¾ cup almond milk, unsweetened
- 1-2 tbs ghee
- 2 kiwi fruit, sliced
- ½ cup coconut yoghurt (see recipe page 121 of SIBO Family Favourites Cookbook)
- 2 tbs honey (optional)
Place the eggs, coconut flour and almond milk in a blender and blitz until well combined. If you do not have a blender, mix thoroughly with a whisk in a bowl.
Heat a large frying pan over a medium heat. Melt 1 tablespoon of the ghee in the pan, then drop spoonfuls of batter into the pan. You may be able to get 4 – 6 pikelets in the pan depending on the size of your pan. Cook for 2 -3 minutes on one side and then flip to cook the other side.
When both sides are golden brown and the batter has cooked through, remove from the pan.
Repeat the process with the remaining ghee and batter until it has all been cooked.
Divide the pikelets over four plates, and top with dollops of coconut yoghurt and slices of kiwi fruit. If you can tolerate it, drizzle some honey over the pikelets. Enjoy immediately.
Note: If the mixture is too dry, add in some additional almond milk until you achieve a thick but runny consistency.
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.