Banana Pikelets with Blueberry Chia Jam

Friday, 2 November 2018 10:13:00 am Pacific/Auckland

Makes 30-35 pikelets

INGREDIENTS

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

METHOD

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.

Chia Jam

Makes 1 ¾ cups

INGREDIENTS

3 cups frozen blueberries

3 tablespoons coconut sugar or light muscovado sugar

1 teaspoon vanilla essence

2 tablespoons + 1 teaspoon chia seeds

METHOD

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.

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