Cinnamon hemp pancakes

Serves 2

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.