I really try to keep my sugar cravings in check, but sometimes you just need a pancake! Usually when I have a couple over ripe bananas, it’s time to bake banana muffins or some banana pancakes! Today, I chose to add hemp protein powder for a little extra oomf. Because let’s be honest, most of us aren’t getting adequate protein (generally speaking).

So let’s get right to it! This is what you’ll need:

2 ripe bananas

2 eggs

1C gluten free flour

3tbsp coconut oil melted (can use butter if you’d prefer)

1tbsp hemp protein powder (this can easily be removed or substituted for other protein powder)

1tsp vanilla extract

1tsp Apple Cider Vinegar

1/2tsp baking powder

1/4c sugar

1/4c water or milk

In the bowl of a stand mixer, add the sugar and coconut oil. Cream on low as you add in eggs, vanilla, ACV, and water. In a separate bowl, combine dry ingredients. Slowly add the dry mixture to the bowl. Use a spatula to scrape down the sides and bottom of the bowl and mix until everything is combined.

To Cook:

Heat a cast iron skillet over medium heat. Add cooking oil to the hot pan and begin to measure out pancake batter in 1/4C servings. I usually cook two at a time in my medium sized cast iron. Cook on one side until small bubbles start to form around the perimeter of the pancake, then flip! You can alter cook time or temp depending on your stove, but you want a nice golden brown color on either side. Top with whatever you’d like! I usually go for butter and maple syrup. Piece of (pan)cake! Happy cooking ❤