Cinnamon hemp pancakes
For a twist on a classic, try these oh-so-satisfying cinnamon and hemp numbers this pancake day. Hemp seeds are high in protein and have a delicious, nutty texture and flavour, while bananas, cinnamon and maple syrup are a pancake staple.
1 egg, beaten
2 tbsp shelled hemp seeds, or ground flaxseed, plus extra to serve
2 bananas, 1 mashed, 1 sliced
1 tsp ground cinnamon
1 tbsp coconut flour, almond flour, or another nut flour
1 tbsp plain flour (or use buckwheat to make it gluten free)
30-40ml dairy, almond or coconut milk
1 tsp baking powder
2 tbsp coconut oil
1 tbsp maple syrup
15g shelled, unsalted pistachios, toasted and lightly crushed
1 Combine the egg, hemp seeds, mashed banana, cinnamon, both flours, milk and baking powder in a bowl. For American-style pancakes, you want to achieve a ‘dropping’ consistency, so add a further 20-30ml milk for thinner pancakes.
2 Melt the coconut oil in a large frying pan over a medium heat, then pour 2 tbsp of batter into the pan (pour another 2 tbsp of batter into the pan if it will accommodate it – you should have enough batter for four pancakes). Fry them, in batches if necessary, for 1-2 mins on each side, until they are lightly browned.
3 Stack the warm pancakes on a plate, then drizzle with the maple syrup, scatter over the crushed pistachios and some extra hemp seeds, then top with the sliced banana and serve.
Cinnamon, hemp pancakes from The Doctor’s Kitchen by Dr Rupy Aujla (Harper Thorsons, £14.99). Photograph: Faith Mason.