· By Faye MacGregor
Banana Pikelets w/ Blackberry Chia Jam
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Ingredients 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 Chia Jam Ingredients 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 |
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 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. |