Gluten free and protein packed, who could ask for more. Pancakes are always a winner in my house and these are full of good energy to get your kids out the door in the morning. My girls love them. The hemp and egg combination make for protein heaven inside those little bodies. Hemp is ranked at the top of the list when it comes to plant based proteins, 25% of it’s calories are from protein. Well, that ranks it at the top of most proteins, in terms of concentration! These gluten free pancakes also have a good healthy dose of cinnamon, for health and taste. Did you know that cinnamon has a positive effect on blood sugar levels, which can keep those hunger spikes at school to a minimum. That’s a win, win.
I also wanted to mention gluten free oats. Oats are generally, gluten free but if you are celiac, you must reach for the package that actually has “Gluten Free” listed on the front. This means it was made in a gluten free facility, just to be sure!
2 Bananas mashed
1 cup Gluten Free Oats
3 Medium Eggs
2 tbsp Hemp Seeds
2 tsp Ground cinnamon
1 tsp Vanilla
1/4 tsp sea salt
2 tbsp Coconut oil for cooking
In a bowl mash to bananas so that they are not lumpy
In a seperate bowl combine oats, hemp seeds, cinnamon and sea salt. Stir so that everything is mixed thoroughly.
Whisk together 3 eggs and add mashed bananas with vanilla.
Add banana mixture to dry oat mixture and stir throroughly. The mixture will look quite runny but don’t worry it will stick together on the pan!
Add 1 tbsp of coconut oil to a heated pan, when it is melted, add two tbsps of pancake mix for each pancake. On medium heat, let each pancake cook for two minutes then flip each pancake. Turn heat down to just about low and cook for an additional 3 mins. They may need another flip, or two before serving up!