Preparations:

To make the coulis, melt the butter in a pan over a low heat. Once melted add the vanilla, berries and coconut oil, leaving to lightly simmer for just a couple of minutes. Remove from heat and set aside.

To make the pikelet mixture, whisk eggs until they start to become frothy, continuing to whisk whilst slowly adding the coconut milk. Scrape the inside of the vanilla bean (or beans if small) into the mix, and whisk until evenly distributed. Add in the almond and coconut flour and mix well until combined.

Melt a small amount of butter in a fry pan, place tablespoon mounds of mixture around the pan, leaving plenty of space between each pikelet. Spread each mound out to ensure an even thickness.

Cover pan for 1-2 minutes to allow to steam, then flip pikelets and allow the other side to cook. Remove from pan once both sides have started to brown.

Drizzle with the warm berry coulis to serve.