10 Jan Hemp Heart Pancakes
There simply isn’t time for an elaborate breakfast most weekday mornings, but make Saturday and Sunday an even more special treat by making these hemp heart pancakes. The pancake batter contains hemp hearts, which means you’ll begin your weekend morning by providing your body with protein, which is essential for tissue building and repair, healthy fats, which promote a healthy heart and circulatory system, and fiber, which supports your digestive system and lowers cholesterol.
Hemp hearts are shelled hemp seeds and, when freed from their hard outer shell, they have a creamy consistency that mixes in well to pancake batter. The hearts are considered a complete protein, because they provide all of the amino acids, including the ones you can only receive from outside food sources. You can find hemp hearts at most grocery and health food stores.
For those with special dietary needs, it’s important to note that these pancakes are completely gluten and dairy-free. Plus, hemp seeds are hypoallergenic, so you don’t need to be concerned if you have nut allergies. This recipe will make enough batter for about three pancakes, so be sure to adjust the ingredients as necessary if you’re making pancakes for multiple people.
3 tablespoons hemp seeds
1 banana, mashed
¼ teaspoon cinnamon
¼ teaspoon vanilla extract
Grease a skillet with butter, or oil if you’re like to keep the pancakes free of dairy products, and set its heat at medium low. Add the hemp seeds, eggs, banana, cinnamon and vanilla extract into a large bowl and mix thoroughly. Pour ¼ to ½ cup of batter into the skillet and allow it to spread out into a flat circle. Cook the pancake for about 1 to 2 minutes before flipping and cooking another 30 seconds. Continue until all batter is used.
Serve the pancakes immediately, while they’re still warm. You can serve them with maple syrup or top with raspberries, blueberries or strawberries.