Coconut Banana Almond Pikelets

Use electric beaters to whisk the cream and 1 tablespoon of the sugar in a medium bowl until firm peaks form. Gradually add the coconut cream and whisk until fluffy. Cover with plastic wrap and place in the fridge to chill.

Combine the remaining sugar, almond meal, baking powder, egg and milk in a small bowl and stir until smooth. Heat the butter in a large non-stick frying pan over medium-high heat until foaming. Pour four 60ml (1/4 -cup) quantities of batter around the edge of the pan, allowing room for spreading. Cook for 1-2 minutes or until bubbles appear on the surface and pikelets are golden underneath. Turn and cook for a further 1-2 minutes or until golden brown and cooked through. Remove from heat.

Divide pikelets among serving plates and top with banana and coconut cream.