Paleo Banana Pancakes

I don't mean to toot our own horn, but these legitimately taste like the old classic pikelets that you could make from from the containers? The add an egg and off you go pikelets. They were YUM, however with ingredients we don't even want to know about. These are very close to matching them, but are a healthful, beautiful, easy, more gentle on your gut option. 

Paleo Banana Pancakes

Ingredients:

• 2 medium bananas, equalling roughly 200g banana flesh, which always equates to one full cup. You can ferment the bananas to make them even more digestible if you require support there. We love our coconut water kefir to occasionally ferment bananas, but most of the time we will just use fresh or frozen bananas as is. 
• 1/2 cup tapioca flour (if you have cassava flour, you could try that, too, however you may need a little more. Tapioca is a starch that comes from the cassava root plant).
• 1/2 tsp baking soda
• 1 tsp vanilla essence
• 4 large eggs, or 5 small-medium
• 2 tbsp minimum butter, ghee or coconut oil to cook
• Optional: 2-4 tbsp collagen powder for additional protein
• To serve: Foraged Berry Chia Jam (see below), maple syrup, berries, granola, bee pollen, cream, butter - the choice is yours! Or your audiences...

Method:

1. Place all ingredients (aside from your chosen cooking fat) in your blender, and blend on medium to high speed or until completely smooth. If you don't have a blender, you could mash the banana with a fork and stir the remaining ingredients through.
2. Heat a pan to high heat, ensure it is hot, and then add in your oil, ghee or butter (this is particularly if your pan isn't non stick, it helps the pancake not stick!), and then turn the heat down slightly before adding the pancake mixture.
3. Using your choice of ladle (we like to use a smaller measuring cup for ease), and add in your mixture to your pan.
4. They cook quickly, so as bubbles come to the surface, gently flip, and once cooked through, set aside. Continue cooking until you have enough pancakes.
5. You can reserve any leftover mixture in the fridge, and cook the next day! 
6. Serve warm with your choice of toppings. 
7. Enjoy!

Whilst optional, this simple jam provides exceptional nourishment and takes the pancake to a whole new level.

Berry Chia Jam

Ingredients:

• 1 cup frozen berries of choice
• 1 tbsp chia seeds
• 1 tsp vanilla essence
• Optional 1/2-1 tbsp Foraged For You Blend of choice
• Optional sweetener to taste, I use monk fruit concentrate.
• Optional additions include lemon, cinnamon, maple syrup etc.

Method:

1. Blend down the berries till they’re quite fine.
2. Add in the chia seeds, vanilla and sweetener. Warm through to melt down the berries, mix and combine. I have the heat on 60 degrees in my thermomix for this.
3. Remove from the heat, add in the optional foraged and stir through.
4. You can almost serve immediately once the chia seeds have soaked up enough liquid, however if you serve the next day, it can help to add a dash of water and stir through again as it will progressively thicken in the fridge.