Pancakes don’t just need to be saved for a weekend treat - these can be eaten daily. Batch cook them and keep a stash in the freezer. Just pop in the toaster for a quick nutritious breakfast!
Ingredients
1 egg
1/2 cup chickpea flour
1 cup plain flour
1 banana
1 tablespoon hemp hearts
1 teaspoon baking powder
250ml milk
Butter or coconut oil to grease the pan
Method
Add all the ingredients to a blender and blend until well mixed.
If the mixture is looking too thick add a bit more milk until you get the desired consistency.
Heat a pan and add a 1/2 teaspoon of butter or coconut oil
Once the pan has had time to heat up pour on the mixture - you can decide on what size you want each pancake.
Let the pancake cook for a couple of minutes until you see bubbles starting to form then flip over to cook the other side.
It really is that quick and easy! If you would like to be more adventurous try adding spinach or different berries to the pancakes to give then an extra nutrient hit and make them more colourful and fun for the kids.
