Fluffy banana pancakes with hemp flour replacing a quarter of the regular flour. The hemp adds protein and a subtle nutty edge that pairs well with banana. The batter is forgiving for weekend mornings with kids in the kitchen.
Hemp Banana Pancakes
Yields 10-12 pancakes (4 servings). Prep 10 minutes. Cook 15 minutes.
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup hemp flour
- 2 tablespoons hemp hearts (plus more for topping)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or neutral oil
- 1 ripe banana, mashed
- 1 teaspoon vanilla extract
- Butter or oil for the pan
Method
- Whisk dry ingredients in a bowl.
- In another bowl, whisk milk, egg, melted butter, mashed banana, and vanilla.
- Pour wet into dry. Fold gently until just combined; lumps are fine.
- Heat a non-stick or cast iron pan over medium. Brush with butter.
- Pour 1/4-cup portions. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
- Flip. Cook another 1-2 minutes until golden.
- Serve hot with maple syrup, sliced banana, and extra hemp hearts.
Nutrition per pancake
Approximately 110 calories, 4 g protein, 4 g fat, 15 g carbohydrate.
Notes
- The first pancake is always the worst. Discard or chef's snack.
- Leftover pancakes freeze well; reheat in a toaster.
- For thicker pancakes, reduce milk to 3/4 cup. For thinner crepe-like pancakes, increase to 1 1/4 cups.