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These delicious banana pikelets are very low in sugar and are perfect for reviving tired little ones after school or adding to lunchboxes. The simple chia jam is the perfect accompaniment.
Recipe & photography by Kelly Gibney
2 very ripe medium 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
Makes 1 ¾ cups
3 cups frozen blackberries
3 tablespoons coconut sugar or light muscovado sugar
1 teaspoon vanilla essence
2 tablespoons + 1 teaspoon chia seeds
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 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.
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.