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These are so great for back to school fussy little eaters! Super easy to pre-make and keep in the fridge, ready for those mornings when you are short on time. Made bite sized, kids can dip them into the chia jam, or spread like Stella, finished with some organic nut butter for extra nutrients.
Recipe & photography by Sarah Tanner
1 All Good ripe banana
To make the pancakes, place all the ingredients into a blender and on a low to medium setting, blend until smooth.
Heat some coconut oil in a non-stick pan and start cooking off batches of the pancakes.
Place them on a paper towel to absorb any extra oil.
To prepare the chia jam, place all the ingredients apart from the chia seeds in a blender and combine. Transfer to a glass jar and stir through the chia seeds. Allow to set for around an hour.
Once the pancakes are cool, they can be stacked between grease-proof paper and stored in the fridge, or freezer.
When you are ready to serve them, either re-heat in a pan, or place in the lunch box, along with the jam and nut butter.
Sarah Tanner is an Auckland wellness advocate who believes we should “begin within” to unlock true health. She is passionate about working from many angles of energy through tastes, tones, and touch. Certified in Reiki as well as a crystal singing bowl player, Sarah loves nothing more than creating food and energy from a space that creates a ripple effect of awareness around wellness.