After school banana pikelets w/ blackberry chia jam

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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