Quick, easy and delicious! You can even use gluten free flour.

Ingredients (makes 14 pikelets)

  • 400ml coconut milk
  • 2 cups self-raising flour
  • 1 tbsp honey
  • 2 eggs
  • 1/2 cup water
  • 1/2 cup desiccated coconut


  1. Combine all the ingredients together and gently whisk until smooth.
  2. Pour a small amount of batter into a hot, nonstick frypan and cook over a moderate heat until bubbles form (can also coat bottom with butter for a nice exterior).
  3. Flip and cook until lightly browned. Repeat in batches until all the batter is used. (Ours are presented with maple syrup and toasted coconut)

  • easy peasy and delicious


  • These would make a lovely weekend breakfast.
    Thanks for sharing :)


  • Thanks for sharing this recipe-I do love pikelets and this variation looks interesting. Going to try it out this weekend.


  • These look good enough…to eat! YUM :)


  • Coconut with pikelets. Love it!


  • Wow these look amazing – YUM


  • I have been experimenting with different pancakes/pikelets each weekend lately, look forward to trying these.


  • Yum. What a different twist on a pancake!! The coconut would add a beautiful flavour.


  • Different but I’m sure it would be nice.


  • it looks really lovely with the flower in the picture.


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