Banana hemp pancakes Recipe Gluten-free, dairy-free (casein-free) and hypotoxic.

PORTIONS: 6

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ORGANIC INGREDIENTS

  • 200 g (1 1/2 cup) all-purpose flour "La Merveilleuse"
  • 35 g (1/4 cup) hemp seeds
  • 7,5 ml (1 1/2 tsp) baking powder
  • 1 ml (1/4 tsp) salt
  • 250 g (1 cup) plant-based milk substitute *
  • 3 large eggs (165 g)
  • 50 g (1/4 cup) light olive oil
  • 15 ml (1 tbsp) maple syrup
  • 15 ml (1 tbsp) vanilla
  • About 2 ripe bananas, cut into 1,3 cm (1/2 in.) disks

PREPARATION

  1. In a large bowl, combine the flour, hemp seeds, baking powder, and salt. Make a well in the center and add the milk substitute, eggs, oil, maple syrup, and vanilla.
  2. Beat with an electric mixer until smooth and even. Let rest for 15 minutes.
  3. Add the banana slices to the batter and blend well with a spoon.
  4. In a preheated and greased pan, pour about 125 ml (1/2 cup) of batter. Spread lightly with a spoon to make a round shape, about 10 cm (4 in.) in diameter.
  5. Cook both sides until golden. Cook on low heat to keep the pancakes from burning before the inside is cooked.
Recipe Banana hemp pancakes Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

These pancakes are delicious with chocolate sauce.

TIP

* If you are not on a dairy-free diet, replacing the plant-based drink with cow's milk is an option.

These pancakes will keep 1 week in the refrigerator.