Plant Protein Vanilla Pancakes w/ Berry Chia Jam

Plant Protein Vanilla Pancakes w/ Berry Chia Jam

 Recipesbaking

Plant Protein Vanilla Pancakes w/ Berry Chia Jam

These are so great for back to school fussy little eaters!

You can pre-make and keep in the fridge, ready for those mornings when you have no time. Made bite sized, the kids can dip them into the jam, or spread like Stella, finished with some organic nut butter for extra nutrients.


Thanks to Sarah (@sarahtannernz) for this delicious recipe! 

Ingredients

1 ripe All Good Banana

1 ½ cups buckwheat flour

1 tsp baking powder

¾ cup plant milk

½ tsp cinnamon

½ tsp vanilla

1 TBS vanilla plant protein powder

For the chia jam…

1 cup organic frozen berries, I used the Oob mixed berry variety

¼ cup maple syrup

¼ cup white chia seeds

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Pancakes:

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.


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 lunchbox, along with the jam and nut butter.

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