baking breakfast lunchbox snack < 20 minutes

mini wholefood banana pancakes with chia jelly

ready in: <20 minutes

servings: makes approx. 12 mini pancakes

by: Sarah Tanner

These mini wholefood banana pancakes are made with organic goodness and are ideal for little hands! Freezer-friendly, these are perfect addition for lunchboxes and  weekend snacking. Pair with our creamy organic peanut butter for delicious combo the whole family will love!

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ingredients

banana pancakes

  • 1 overripe banana
  • ½ cup Ceres Organics White Stoneground Spelt Flour
  • 2 eggs (or substitute for x2 tsp of Ceres Organics Ground Flaxseed + x3 Tbsp water)
  • 1 Tbsp Ceres Organics Maple Syrup
  • 1 Tbsp Ceres Organics LSA
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • Pinch of salt

chia jam

  • 1 cup organic berries (defrost if using frozen)
  • Juice of ½ a lemon
  • ¼ cup Ceres Organics Maple Syrup
  • 2 Tbsp Ceres Organics Chia Seeds

method

  1. Add all pancake ingredients to a blender and blend until smooth.
  2. Heat a non-stick pan over medium heat. Spoon small amounts of batter into the pan and cook until bubbles form. Flip and cook the other side until golden.
  3. Transfer to a plate lined with paper towel and let cool.
  4. For the chia jam blend berries, lemon juice, and maple syrup until smooth. Stir through chia seeds, transfer to a jar then refrigerate for at least 2 hours to set.

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