Makes 30-35 pikelets
2 very ripe All Good Fairtrade Bananas
3 free-range eggs – lightly beaten
2 rounded teaspoons honey or pure maple syrup
1 teaspoon good quality vanilla essence
1 rounded teaspoon gluten free baking powder
1/2 cup tapioca flour
1/2 cup brown rice flour
Coconut oil or ghee for cooking
Combine all ingredients in a food processor or blender and run until the batter is smooth. Leave to sit for 10 minutes.
Heat a spoonful of oil in a sauté pan over a medium heat. Cook the batter one tablespoon at a time until the surface is bubbly.
Flip and cook for a further minute.
You should be able to fit 4 or 5 pikelets in the pan at a time. Repeat until all the batter is used.
Pikelets can be stored in an airtight container for up to three days.
Makes 1 ¾ cups
3 cups frozen blueberries
3 tablespoons coconut sugar or light muscovado sugar
1 teaspoon vanilla essence
2 tablespoons + 1 teaspoon chia seeds
Place all ingredients in a small saucepan. Bring to a boil and then simmer gently for 10 minutes, stirring regularly.
Use a masher to break up the berries.
Pour into 1 large clean jar or 2 small ones.
Place in the fridge to cool.
Will last up to 2 weeks in the fridge.