After school banana pikelets w/ blackberry chia jam

These delicious banana pikelets are very low in sugar and are perfect for reviving tired little ones after school or for adding to lunch boxes. The simple chia jam is the perfect accompaniment.


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.

Makes 30-35 pikelets GF

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

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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